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Short n Stubby Pork Loin, and Fattie Smoke

post #1 of 9
Thread Starter 
Ok. I plan to smoke my first fattie for my birthday tomorrow and also a small 1.5 - 2 LB pork loin, Can I smoke both at the same temp? How long will they take so I can plan for dinner? Any dieas on seasoning or runb for the pork loin?

Thanks FM
post #2 of 9
Thread Starter 
bueller? bueller? Well I am gonna just go with 250 degrees. start both at same time and hope they finish at same time.
post #3 of 9

3 hours should be good!

At an hour and 1/2 per pound (general rule) for pork....2lbs should take about three hours which is what my fatties usuaaly take to heat to 165 internal temp so you should be good starting them at the same time.

As for a rub.... that is about as wide open and ended question as has ever been asked.... you will get about as many ideas as you get posts... LOL

A good basic rub can be found on the left hand side of the forum's main page under recipes.... and then follow through to the pork section.

I have used it and it was a good place to start.

Good luck and don't forget to q-view as we like to celebrate the success of other almost as much as we like to celebrate our own! PDT_Armataz_01_34.gif
post #4 of 9
What to rub the loin with...
Well, anywhere from simple salt and pepper which makes them taste great to a sweet pineapple injection/glaze. I love chipotle and pork, I think the flavors pair really well together.
Just like with fatties there are so many possibilities.
What ingredients do you have on hand?
Brine, don't brine. Inject or rub it all boils down to what you have on hand, what your preferences are.
post #5 of 9
Thread Starter 
My two bad boys are in there. Been in for a hour 20 minutes. Fatty is running 12 degrees hotter right now. Both went in at same time. I got plenty of picks of making the fatty. Ok, so I stick the probe in cente of fatty? (filling?). I am looking for 165 degrees in teh fatty & what temp for pork loin? I want nice slices. thx
post #6 of 9
Yes, in the center of the fattie, even with fillings you want 165 in the center.
The loin I would pull 140-145 and let it rest for a short time, 20 mins or so, it will be tender, moist and ever so good.
post #7 of 9
Thread Starter 
Ok. I just took the loin off at 147 degrees, wrapped it iin foil and let it rest for a bit while it rises afew more degrees. Fattie will probably come off around 20 minutes from now at 165 degrees. These cooked faster than I thought. Whats the best way to keep hot but w/o drying out?
post #8 of 9
How long do you want to hold them hot, just until the fattie is done? If only that long the pork will be fine, just wrap it in a towel and toss it in an old cooler, a turned off oven or even in the microwave so the heat will remain insulated.
You could also have poured a little bit of liquid like apple juice in with the pork before foiling but I wouldn't unwrap once you began letting it rest.
post #9 of 9
Looks like fire has you in good hands. Go with what ever he says I do most of the time.PDT_Armataz_01_34.gif
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