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First smoke tomorrow - pork loin

post #1 of 4
Thread Starter 

So I got a weber 18.5'' smoker this week, went to Costco and picked up a 6.28 lb pork loin.  Was looking for a boston butt - they didn't have it so I got a pork loin.  I plan to use mustard and bad byron's butt rub.

 

So I have a couple questions:

 

1. If I am going to cut it, do I cut it lengthwise or widthwise? 

 

2. I know to go based on internal temperature, but can you guys give me an estimate of how long it will take to reach 150 to 160 ish?  The outside temperature tomorrow is estimated to be about 45 F, and I plan to try to run the smoker at about 220 to 230. 

 

I am having guests over at about 6, so I figure I will put it on at 1 pm.  If it takes three hours, if will be done at 4 and it can sit and rest for two hours; if it takes four hours it can sit for one hour.  Is that a good plan? 

 

Thanks!

post #2 of 4
Quote:
Originally Posted by Brooks Hatlen View Post
 

So I got a weber 18.5'' smoker this week, went to Costco and picked up a 6.28 lb pork loin.  Was looking for a boston butt - they didn't have it so I got a pork loin.  I plan to use mustard and bad byron's butt rub. You don't need to use mustard or anything for glue. Just rub and let sit for about 15 min then flip and repeat

 

So I have a couple questions:

 

1. If I am going to cut it, do I cut it lengthwise or widthwise? Width

 

2. I know to go based on internal temperature, but can you guys give me an estimate of how long it will take to reach 150 to 160 ish?  The outside temperature tomorrow is estimated to be about 45 F, and I plan to try to run the smoker at about 220 to 230. Outside temp doesn't matter. The smoker temp of 220-230 is the same if it is 45 or -20. So figure 2 1/2 to 3 hours.

 

I am having guests over at about 6, so I figure I will put it on at 1 pm.  If it takes three hours, if will be done at 4 and it can sit and rest for two hours; if it takes four hours it can sit for one hour.  Is that a good plan? Yes if it gets done early just wrap it in foil and place in an ice chest full of towels and it will stay hot for hours. 

 

Thanks!

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

post #3 of 4

Good advice from the mule,

 

Gary

post #4 of 4
Quote:
Originally Posted by Brooks Hatlen View Post
 

So I got a weber 18.5'' smoker this week, went to Costco and picked up a 6.28 lb pork loin.  Was looking for a boston butt - they didn't have it so I got a pork loin.  I plan to use mustard and bad byron's butt rub.

 

So I have a couple questions:

 

1. If I am going to cut it, do I cut it lengthwise or widthwise?

 

2. I know to go based on internal temperature, but can you guys give me an estimate of how long it will take to reach 150 to 160 ish?  The outside temperature tomorrow is estimated to be about 45 F, and I plan to try to run the smoker at about 220 to 230.

 

I am having guests over at about 6, so I figure I will put it on at 1 pm.  If it takes three hours, if will be done at 4 and it can sit and rest for two hours; if it takes four hours it can sit for one hour.  Is that a good plan?

 

Thanks!

Cut it in two widthwise. This gives you 2 3 pound roasts.

Finished temp for pork loin is 145°, it is my opinion that lean cuts like this do not benefit in any way from low temps, I always cook pork loin at 300°-325°. At this cooking temp you should be done in 2 hours or less, YMMV. If you cook at the higher temp, check the internal temp of the loin after 1 1/2 hours to check progress

 

Quote:
Originally Posted by themule69 View Post
 

I see this is your first post. When you get a chance will you drop by roll call so everyone can give you a proper SMF welcome?

Happy smoken.

David

 

Welcome to SMF, FWIW I never posted in Roll Call, proper welcomes not withstanding.

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