Smoked stuffed pork loin cooking time ?

dannich

Newbie

Original poster

Jan 6, 2008

4

10

• May 10, 2008

• #1

Hi All
I am wondering if one of you could tell me how long I would need to smoke a 5 1/2 lb Pork loin that is stuffed with sausage @ 250 Deg to get it to 160 internal temp.
I have it all ready to go for Sat And I need some insight for what time to start it
I am using a masterbuikt electric digital smokehouse
Thanks
Dan

 

willkat98

Smoking Fanatic

OTBS Member

Aug 11, 2005

488

11

• May 10, 2008

• #2

A probe thermo should be in it after the 4th hour, but if you go 1 hour a pound in a unit that can maintain temps (I assume the electric does) then I would shoot for 5 hours, plus 2 hours of cushion for when it "hangs" or "sticks" at like 152 for over an hour.

If it hits your target early, wrap in foil and place in cooler.

If not, you have a nice cushion.

2 hours in the cooler will not cool it down all that much. Wrap in foil, then in towels.

Let us know your results

 

waysideranch

Master of the Pit

OTBS Member

SMF Premier Member

Apr 17, 2008

2,495

14

Kansas

• May 10, 2008

• #3

Hey Dannich, Keep Mental Notes Of How Your Smoke Goes. I've Pulled Them Off At 5 Hrs. But Going To That 6-7 Hr. Has Always Made Mine Better. Only My Opinion. Not A Pro. I Use A Cb H2o. Good Luck.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 10, 2008

• #4

Hehehe....
http://www.smokingmeatforums.com/for...36755#poststop

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• May 10, 2008

• #5

dannich,
Chicago Bill has you covered. Good luck with the loin. I've made that several times and it's delicious. It also makes a very nice presentation. Good luck and rely on your thermometers instead of the clock.

 

willkat98

Smoking Fanatic

OTBS Member

Aug 11, 2005

488

11

• May 11, 2008

• #6

Oops, I didnt read properly. I missed the "stuffed" part of the header.

Apolopies to Dannich and Richtee.

I've been here for ages, but love reading since you guys cover the answers before I get here.

So Dannich, my take away from this thread is, let temp be your guide, not strickly time, but use the 2 hour cooler cushion time when planning a party.

I answered with respect to guests. I always shoot to be ready 2 hours early, with ALL meats.

My guests don;t care if its KCBS tug quality, or fall of the bone (in the loin case, break apart pork goodness)

My point was, extra time is better than less.

Sorry if I muddled the answer

Good luck Dan!