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Pork Loin Advice

post #1 of 6
Thread Starter 

I've done some smoking but mainly small stuff just for the family. I've got about 20-30 people coming over this weekend and need some advice.

I've got a 10 lb pork loin and a 5 lb brisket. First thing, I'm wondering if I should cut the pork loin in half before smoking or just leave it in the 10 lb log. Also, how long am I looking for each depending on temperature of course? Lastly, I'd like to pull them off around 4:30-5 to cut and then put them in a roaster until people start arriving around 6. What temp should I pull them off and what temp should I set the roaster? I plan to put some beef broth on the bottom of the roaster with some foil on top.

post #2 of 6

A little more info would help answering your questions. Your location and type of smoker

Richie

Pork Loin I cook to an IT of 145*


Edited by tropics - 12/4/15 at 5:05am
post #3 of 6
Pork and brisket cook completely different. You can leave the loin whole or cut in half. Either way it will take the same amount of time. Lean roasts like pork loin you need to cook to an internal temp of 145 (min), and in my opinion no more than 150. When you hit 145 you want to take it off and wrap it n foil and rest for 30-45 minutes before slicing. Time will depend on your smoker temp and thickness of the loin. Lower temps I'd say you'd be around 4 hours. I've had them done in 2 with higher pit temps.

Brisket if it's a full packer can take 12-18 hours depending on temps. It's about tenderness. This can happen anywhere from an internal temp of 185-208. When the IT gets to 185 you want to probe multiple spots with a toothpick or skewer. When it slides in like going into warm butter your brisket is done. Brisket also needs to rest wrapped in foil for 45 min- 1 hour.

As for your roaster warmer I'd set it fairly low but high enough to keep the meat at a safe serving temp.
post #4 of 6
Quote:
Originally Posted by dirtsailor2003 View Post

Pork and brisket cook completely different. You can leave the loin whole or cut in half. Either way it will take the same amount of time. Lean roasts like pork loin you need to cook to an internal temp of 145 (min), and in my opinion no more than 150. When you hit 145 you want to take it off and wrap it n foil and rest for 30-45 minutes before slicing. Time will depend on your smoker temp and thickness of the loin. Lower temps I'd say you'd be around 4 hours. I've had them done in 2 with higher pit temps.

Brisket if it's a full packer can take 12-18 hours depending on temps. It's about tenderness. This can happen anywhere from an internal temp of 185-208. When the IT gets to 185 you want to probe multiple spots with a toothpick or skewer. When it slides in like going into warm butter your brisket is done. Brisket also needs to rest wrapped in foil for 45 min- 1 hour.

As for your roaster warmer I'd set it fairly low but high enough to keep the meat at a safe serving temp.

Case thanks for catching that

Richie

post #5 of 6
Thread Starter 

Sorry, it's a Masterbuilt electric smoker.

 

Thanks for all the info, it's much appreciated.

post #6 of 6
Quote:
Originally Posted by pantherguy View Post
 

Sorry, it's a Masterbuilt electric smoker.

 

Thanks for all the info, it's much appreciated.

here is the best link for your smoker

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

Richie

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