!st smoke chugging away

jack9211

Newbie

Original poster

Apr 21, 2016

11

10

Jackman, Maine

• May 6, 2016

• #1

Got my first smoke going as I type this. I am feeling like an expectant father. Worried about the timing of it all. Smoking a 5 pound pork loin, hoping to have ready around 5:30. Started at 1:30 thinking I have about 1/2 hour leway..... hope it all comes together. My wife's birthday dinner. She works at a grocery store & brought home a beef florentine, so I have that in there as well. Wish me luck. Internal on the pork is around 100 at 3 pm. Sound right ?

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• May 6, 2016

• #2

Welcome from SC. It's good to have you on this great site. Your loin sound good to me. What temp are you cooking at?

 

biteme7951

Smoking Fanatic

Mar 21, 2010

426

63

Michigan

• May 6, 2016

• #3

What finished temp you shooting for?

 

jack9211

Newbie

Original poster

Thread starter

Apr 21, 2016

11

10

Jackman, Maine

• May 6, 2016

• #4

cooking at 225.....looking for 145 finished

 

joe black

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Jan 25, 2015

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Greenville, SC

• May 6, 2016

• #5

You might want to go up to around 250* if you can. I really like to cook in the 250-275* range. I find that meat stays more moist if cooked just a little faster. Just my $0.02.

 

jack9211

Newbie

Original poster

Thread starter

Apr 21, 2016

11

10

Jackman, Maine

• May 6, 2016

• #6

I kicked it up a little Joe.....but family arrives at 5:30........don't want it ready too soon. But I will keep that in mind for next time.  Thanks

 

mkriet

Smoking Fanatic

Dec 21, 2015

327

100

Dayton, OH

• May 6, 2016

• #7

I think SmokinAl posted that when he smoked his loin he put it in a foil pan, with some apple juice.  That would help it stay moist.  I don't cook loins often, as I usually do ribs, pulled pork from a butt, or the tenderloins.  I usually just buy the loins and cut into chops anymore.  Hope it turns out well for you.  

One thing you may want to try with a loin is stuffing it with something.  I've done one with cream cheese and chipotles in adobo sauce.  It turned out great and gave the interior meat much more flavor. 

Happy smoking.  I am going to fire up my WSM for its maiden voyage tomorrow.  Cant wait!

 

dannylang

Master of the Pit

Sep 19, 2014

1,021

150

Amelia VA, but born and raised in macon georgia (g

• May 6, 2016

• #8

HELLO JACK, welcome to the forum, please post some pictures so we all can enjoy your smoke, and welcome.

dannylang

to your better half

 

jack9211

Newbie

Original poster

Thread starter

Apr 21, 2016

11

10

Jackman, Maine

• May 6, 2016

• #9

I was too wrapped up in it to take any pics....i will next time. It came out perfectly. done right on time, very moist, and very tasty. I owe it all to you folks and all the good things I have read on this forum. I can't imagine what it would have been like trying to do that without all the good info. I am sure it would have been a mess.

 

jack9211

Newbie

Original poster

Thread starter

Apr 21, 2016

11

10

Jackman, Maine

• May 6, 2016

• #10

Oh....and thanks for the wife's birthday wish Danny

 

dannylang

Master of the Pit

Sep 19, 2014

1,021

150

Amelia VA, but born and raised in macon georgia (g

• May 6, 2016

• #11

congrads on your pork loin.

dannylang

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

51,390

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Central Florida (Sebring)

• May 7, 2016

• #12

Nice job on the pork loin!

Happy birthday to your wife too!

Al