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!st smoke chugging away

post #1 of 12
Thread Starter 

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 ?

post #2 of 12
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?
post #3 of 12

What finished temp you shooting for?

post #4 of 12
Thread Starter 

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

post #5 of 12
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.
post #6 of 12
Thread Starter 

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

post #7 of 12

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!

post #8 of 12

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

dannylang:welcome1:BD.gif to your better half

post #9 of 12
Thread Starter 

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.

post #10 of 12
Thread Starter 

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

post #11 of 12

congrads on your pork loin.


post #12 of 12

Nice job on the pork loin!


Happy birthday to your wife too!



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