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whats the average time a pork loin?

post #1 of 10
Thread Starter 

I've got a 5# pork loin and I was wondering about how long I could expect to have it from the smoker to the table. I am guessing 1.5 hours per pound till she getts to 160. do you think this is good. Having people over for dinner and want to have it done on time.

thanks for the help

post #2 of 10
I did a smaller one not too long ago and it cooked quicker than I expected so check temp often. Also, you might want to wrap in foil towards the end to retain moisture. You can also chuck it in a brine, which worked well for me the one time I did a pork loin. Good luck.
post #3 of 10
If it's a full pork loin, and not a tenderloin, it'll take 3 to 3.5 hours. Cook to 150 degrees and pull it and let it rest. I cook mine at 225 with light smoke. Alway moist and juicy.
post #4 of 10
you cook to TEMPS, not time...........but the nice thing is, cook it early, and then you can wrap in foil, wrap in towels, and put into a will stay hot for hours..........

you pulling or slicing.......makes a diff to what temps you take it too.....
post #5 of 10
Thank you WD, I know it's easy to forget about internal temps. You come to the res Q again!
post #6 of 10
Thread Starter 
planned on slicing, is 160 good
post #7 of 10
I would go to 140' internal and wrap, it will still cook wrapped, you can always bring up the temp but you can't undo an over cooked piece of meat.

Just my MHO, though. I know, I know the food police will say otherwise. icon_evil.gif Heat pork till bla bla because of tricnoss (sp). I have been eating pork at medium for years and actually served it at the restaurant that way with great reviews.

Now if you plan on pulling it that's a different story. Don't know why you would pull a loin though, waste of a good piece of meat.

Hope this helps.
post #8 of 10
^^^^^^ What he said!! biggrin.gif
post #9 of 10
Absolutely correct. I wrap at 140 also and serve ASAP. They are very easy to overcook. Whole pork loins will weigh in the 10# range, and if smoked at 225 will almost always be done in 3 hrs.

I've done these for a few church functions & fed 150-200 people. It's hard to find anything that is quicker & easier and they are always well received.

FWIW...I think it has been a while since the last documented case of trichinosis in the U.S. that was caused by commercially raised pork. If memory serves, trichinosis is killed at 137 degrees according to the USDA.
post #10 of 10
Ball park time I would say 1 to 1.5 hrs per pound. Wrap in bacon to help keep moist, this works good.
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