How Did This Happen?

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Jan 29, 2008

194

11

Omaha, Nebraska

• Feb 24, 2008

• #1

I smoked a 7lb pork loin yesterday that only took 3 hours and 45 minutes.
It smoked at 225-250 but never higher than 250, and never lower than 225. I use a GOSM smoker and had the loin on the very top shelf ( I think that may have had something to do with it.) I was planning on 8-10 hours of smoke because that is how long the last one took ( On an ECB ), but was really suprised when it was done so soon. It turned out great no complaints at all, except it cut down on my around the smoker drinking,
but other than that it was very tender, very moist, and just plain good. I'm just wondering how did it cook so quick? I have pics just gotta try to get them on here.

 

fireguy

Smoking Fanatic

Jan 17, 2008

823

10

Husker Country

• Feb 24, 2008

• #2

If the last time you did one it was a 10 Deg windy NEb day, and Yesterday was a 45 deg calm day, that could be one factor???

Atleast Ive noticed quite a difference with my smoker...

Hope this might help you get to the bottom of it..

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Feb 24, 2008

• #3

yup that and what temp. was your ecb giveing you?

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Feb 24, 2008

• #4

What temp did you pull it from the smoker? I did an 8 1/2 lber one time in 7 hours, after taken 9 hours for a 5 lber. Alot depends on fat content of butt along with ambient temps, temp of smoker, etc.
Did you even get to foil it?

 

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jan 29, 2008

194

11

Omaha, Nebraska

• Feb 25, 2008

• #5

I pulled it at about 175 and being that it was done so fast I wrapped it in foil and towels and into the cooler for about 4 hours.

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Feb 25, 2008

• #6

That does seem kinda fast...What were you using to gauge the temps of the smoker with and to gauge the meat with??

 

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jan 29, 2008

194

11

Omaha, Nebraska

• Feb 25, 2008

• #7

I was just useing the gauge on the smoker, and I have just one of the thermometers that you stick in the meat and the dial raises to what the temp is. Nothing digital or anything.

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Feb 25, 2008

• #8

That's why we could to time and not to temperature. Every piece of meat in different.

The important thing is you knew the proper temp to pull it out and you were rewarded with a well smoked pork loin.

Well done!

 

kueh

Meat Mopper

Nov 7, 2006

230

11

Red Deer, Alberta

• Feb 26, 2008

• #9

I've smoked a few pork loins. I have to cut them in half as they wouldn't fit my GOSM. It only takes me about an hour and a half to reach 160 with cooking temperature about 250. But that was during the summer. Haven't tried during the winter. Guess I'll have to try one this weekend.