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smoking a pork loin

post #1 of 15
Thread Starter 
I plan on smoking a pork loin on sunday with a dry rub. I will be using apple chips and water in my masterbuilt electric smoker. I don't know what the size of the loin will be because I havn't bought it yet, I'll do that tomorrow. Any idea how long it will take? Is water ok or should I put some apple juice in there with it? Any help will be appreciated, cause I am very new to this. Thanks in advance, Jeff
post #2 of 15
Temp not time is what to watch. Water yes. Save the apple juice for spritzing.

I did one last week, if I remember to 150 degrees, pulled and wrapped. It was perfect. Careful not to overcook since they are lean.
post #3 of 15
Not sure on length of time ... but don't go over 160 degrees on the meat. Or it will dry out.
welcome aboard
post #4 of 15
Thread Starter 
what should I set the temp on the smoker at?
post #5 of 15
Smoker temp 225 to 250 deg, will work.
post #6 of 15
all the above but make sure not to over COOK!!!!!!!!!!!!!!!!!!!!!!!!!!
post #7 of 15
PanFisher, good luck with the pork loin roast. Echo what the others have said, and don't hesitate to throw questions out there if you need help.

Hope to see some q-vue of your successful some!
post #8 of 15
That's why I pulled at 140-150. Once overdone you can't reverse it.

If you don't have a temp probe in the oven consider getting one. I got 2 Taylors at Target for about 38 dollars. I cut my loin in 2 peices one was thicker and sure as hell one peice, the thin one reached temp before the other. I pulled it and wrapped it.

Good luck!
post #9 of 15
Thread Starter 
can someone give an educated guess on how long it will take? We are getting together with the neighbors on Monday and don't want it to get cold before we get there. Also if I wrap it in tin foil and put it in a cooler how long will it stay warm. You know everytime that I have a couple of beers I get myself into a situation like this, is that why they call it courage juice? Wish I knew how to smoke before I planned a neighborhood meal. ha ha, it will be a good experience. Thanks for all the replys.
post #10 of 15
This was'nt for loin, but similar process

post #11 of 15
I have the perfect answer!

I think mine took about 4 -5 hours, not sure however. How about starting a little early and wrapping and put back in the Master Built at 145 degrees until you leave.

That would definately work, that is the beauty of having a MES. Use it as a holding oven.
post #12 of 15
It'll continue to cook and dry out..
Wrap in foil and cooler, still be warm when you get there! wink.gif
post #13 of 15
I'm confused maybe the beer. icon_surprised.gif If the temp in the smoker is 145and the product was pulled at 145 why would it still cook? Maybe a little, but then turn the smoker to 140 and spritz foiled. I don't know why it would dry out. Most recipies I read use 160 as a target temp anyway at least I thought. For me that's high but that is just me. I actually love thick pork chops medium. Moist and juicy. Anything under 140 is not a safe temp for holding, at least in the restaurant bussiness. Please correct me if I am wrong and I could be.

Where is Richtee when you need him?
post #14 of 15
Thread Starter 
how long will it stay warm if I pull it out at 150 and wrap it in foil and put it into a small cooler? I am planning on starting about 9:00 A.M. monday and we plan on eating around 5 or 6. Do you think that will be enough time? or should I start earlier. Thanks, Jeff
post #15 of 15
Hey panfisher. Done allot of loins on the grill and a few on the smoker. The smoker loins have takin about 5 hrs. I pull them at 150. They always seam to cook another 5-10* after pulling. If they are going to sit awhile I will get a roaster with enough water to sit under the grate heated up and steaming. Then turn it down and put the loin in. Never had it dry out all.
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