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post #1 of 6
Thread Starter 
Hello I'm from the great white north. Manitoba Canada. I've tried smoking for about a year but only 4 times all ribs. I have a master built sportsman elite electric smoker. Needling advice on pork loin 7 lbs
post #2 of 6

Welcome to the forum.

 

Glad you decided to join us.

 

Pork loins can be a little hard to smoke because they are so lean.

 

Here's a couple of recipes.

 

http://www.smoking-meat.com/tag/pork-loin.

 

And here's one I did.

 

http://www.smokingmeatforums.com/t/244199/pork-loin-tender-juicy-steps-q-view

 

Have fun & good luck,

 

Al

post #3 of 6
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Welcome to the forum.

Glad you decided to join us.

Pork loins can be a little hard to smoke because they are so lean.

Here's a couple of recipes.

http://www.smoking-meat.com/tag/pork-loin.

And here's one I did.

http://www.smokingmeatforums.com/t/244199/pork-loin-tender-juicy-steps-q-view

Have fun & good luck,

Al
post #4 of 6
Thread Starter 
Im using a brine over night so smoking in a tin foil pan is awsome advise. I'm injecting it with the brine. It's a 7 lb pork loin. How long should i smoke for. Ie when to stop adding Wood chips . What temp and how long
post #5 of 6

I would keep the smoke rolling the whole time.

 

Smoke at 225 until the IT is 140, remove from smoker & let it rest about 1/2 hour before slicing.

 

In that 1/2 hour the IT will come up to 145  which is safe for pork.

 

It will be a little pink, but very juicy.

 

Probably going to take around 3 to 4 hours to smoke it.

 

But go by internal meat temp (IT). Not time. It's done when it's done.

 

Every piece of meat is different, and cook times can vary.

 

Al

post #6 of 6

Welcome aboard Kevc!  Al's got you covered on that pork loin...that's pretty much how I'd do it too!  Good luck and be sure to show and tell how it turns out!  Thumbs Up

 

Red

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