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Hello From St. Louis

post #1 of 2
Thread Starter 

Hey everyone. New to the smoking thing and bought a masterbuilt electric smoker. So far smoked two tenderloins and my 2nd one was by far the better of the 2.


Today I am doing a 4.43# Pork Loin.


Looking for some help on the est. time of smoking at 225 degrees.


I have it marinating in an Applejuice/Worsterchire with cajun season mixture. (will sit in that for about 4 hours)

Before placing it in the smoker i will take that same mixture and inject it.


For wood I am using a pecan wood.


Looking for a internal temp of 145. 


Looking at about 3 hours of cook time? I do not want to start it to early and having it sit for hours and i do not want to sit around waiting for it to cook while the rest of the party is ready to eat.


Any help would be very much appreciated.

post #2 of 2

texas.gif  Good afternoon and welcome to the forum, from cooler and rainy day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



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