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Well here it goes pork loin in a MES

post #1 of 12
Thread Starter 
Well I pick up a 10lb pork loin at BJ's cut it in half rubbed it down with some home made rub cover ed it in bacon (cause nothing says Happy New Year lIke pork rapped in pork). I'm hopefully that 4hr at 275° does the trick cause I got 11 hungry firemen to feed. Her they are going in.

Bacon if God didn't want us to eat it he would have made so dam good.
post #2 of 12
Looks like your off to a good start ! icon14.gif
post #3 of 12
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks like your off to a good start ! icon14.gif
You think 4hr would be long enough.
post #4 of 12
Quote:
Originally Posted by zzrguy View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Looks like your off to a good start ! icon14.gif
You think 4hr would be long enough.

Honestly I'm not sure on time, but my guess would be a couple hours... I usually go by IT ! What IT ya plan on pulling it at ?
post #5 of 12
Thread Starter 
That was a little fast 2hr and they are 145° I lower it down to 225°now I have room wait till the tattered done.
post #6 of 12
Sounds good, 145* is a great IT for a loin !
post #7 of 12
Thread Starter 
Ok in going to that the thermostat is off on this MES by alot the two roast hit 145°in 2hrs they have a nice smokey flavor but I was expecting to have more time to cook the rest of the meal so it would all be ready around the same time.
Here's a look at my loin
post #8 of 12
Quote:
Originally Posted by zzrguy View Post

Ok in going to that the thermostat is off on this MES by alot the two roast hit 145°in 2hrs they have a nice smokey flavor but I was expecting to have more time to cook the rest of the meal so it would all be ready around the same time.
Here's a look at my loin

First off, nice smoke... icon14.gif

Yea, most (not all) but most stock therms are notorious for being off ! I'd suggest a Maverik therm to track temps, both meat IT & smoker chamber temp... It's a dual probe therm... My guess was a couple hours on your smoke, with an IT of 145* with the loin, I kinda figured it'd be done around that timeframe !
post #9 of 12

I normally avoid looking at a fellows loin but this is an exception. Very nice!

 

Disco

post #10 of 12
Thread Starter 
Thanks everyone the brothers loved it it came out super juicy and flavorful.
post #11 of 12

Nice job!

post #12 of 12
Thread Starter 
I'm guessing I'd did a great job they haven't stop raven about it and it been 15 days.
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