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Need help with a couple small pork loins

post #1 of 19
Thread Starter 

I got a couple of small pork loins, a little under 28oz.  I haven't done these before, so I am not sure of the time and temp, well mainly the time.  I plan on wrapping them with bacon, and smoking in my GOSM charcoal, with hickory and cherry or apple.  Any help would be greatly appeciated.

Thanks,

Jeff Z

post #2 of 19

28oz sounds like tenderloins. wrap in bacon and Forget about time . 160 max and pull em off the smoke. Slice in medallions and serve w/ some brown butter and pecan sauce w/ some fresh squash.

post #3 of 19
Thread Starter 

Any idea about how long it should take to reach 160?

post #4 of 19
Quote:
Originally Posted by daddyzaring View Post

I got a couple of small pork loins, a little under 28oz.  I haven't done these before, so I am not sure of the time and temp, well mainly the time.  I plan on wrapping them with bacon, and smoking in my GOSM charcoal, with hickory and cherry or apple.  Any help would be greatly appeciated.

Thanks,

Jeff Z


Time we all have, a meat therm will answer all the unanswered questions.
 

post #5 of 19

i really couldn't tell you .That's why we allways say ,Anything but ribs you smoke to temprature not time. You wont have a stall w/ that small piece of meat and it should go smooth .but there are to many varibles to guess how long it would take to get to 160.

post #6 of 19
Thread Starter 

Okay, so 200-250 will be good right?  I am  also doing a couple of breakfast fatties, a ground beef fattie, and one or two italian sausage fatties, maybe some liitle corn cobs too.  Just my share for tomorrows family dinner.

post #7 of 19

sounds like y'all will be eating good for the forth.

 the temps sound right.

post #8 of 19
Thread Starter 

Well I am up.  Now I just need to wake up enough to get started. lol  Will try to post some qview some time today, if I can remember the camera.

post #9 of 19
Thread Starter 

How much difference would it make if I left my water pan out?

post #10 of 19
Quote:
Originally Posted by eman View Post

28oz sounds like tenderloins. wrap in bacon and Forget about time . 160 max and pull em off the smoke. Slice in medallions and serve w/ some brown butter and pecan sauce w/ some fresh squash.


More like 145 to 150º if they are tenderloins and personally I would roll them around on the grill instead of the smoker. They will not take long. After you are done, wrap in aluminum foil for 30 to 45 minutes, then slice.

post #11 of 19
Quote:
Originally Posted by daddyzaring View Post

How much difference would it make if I left my water pan out?


 Basically then, you are grilling.

post #12 of 19

Agree with what Flash said.

 

Overall, sounds like a great smoke is underway and good eats for the family are following!

 

Quote:

Originally Posted by Flash View Post




 Basically then, you are grilling.

post #13 of 19
Thread Starter 

I am talking about how it would effect my temps, and how would it be "grilling" if I am using smoking wood, and have tbs?  Not all vertical smokers have water pans, and it is called a GOSM smoker not a GOSM steamer?

post #14 of 19
Thread Starter 

Actually, thinking about it more, maybe I should be asking if the amount of water in the pan makes a difference in the temps.  I'v been having some trouble with keeping steady temp with this smoker, and I am sure it is probably just something I am not doing quite right?

One other thing, would it be okay to keep these wrapped in foil for a couple hours before they are served?

post #15 of 19


 

Quote:
Originally Posted by daddyzaring View Post

Actually, thinking about it more, maybe I should be asking if the amount of water in the pan makes a difference in the temps.  I'v been having some trouble with keeping steady temp with this smoker, and I am sure it is probably just something I am not doing quite right?

One other thing, would it be okay to keep these wrapped in foil for a couple hours before they are served?


 Water in the pan does create some moisture, all though very little. I left the water pan out of mine one time and came back to find the smoker temps at 450º instead of the 225º that I wanted. The amount of water in the pan does create a heat sink and depresses the heat so it does not go ballistic on you. The only time I use a full pan of water is for a Pork Butt, otherwise I go with 1/2 to 3/4 and add some when needed. One other thing you can use and this will give you higher and more constant temps, is Playbox sand. Make sure it is moist. You can even use it several times if you place a sheet of aluminum foil over it to catch the drips.

 No problem keeping them in foil, most butts you want to remain in cooler and foil for 1 to 2 hours anyway.

 

 Pretty cool. I have the same Uniflame and same GOSM, although I converted mine to propane.

post #16 of 19
Thread Starter 

Well qview will have to wait 'til tomorrrow, dinner got rescheduled. 

This was the first time I have done Jimmy Dean fatties, OH MY GOD are those good.  I especially like the ends where there's more sausage, mmmmm.  I panned and foiled everything else to be warmed up tomorrow.  I will get the finished pics of that stuff then, and put up pictures tomorrow night. 

Oh, and to everyone who has posted their fatties, and posted directions and such for smoking fatties, I THANK YOU.  lol

post #17 of 19
Thread Starter 

Here the qview.

 

IMG_4631.JPG

IMG_4633.JPGIMG_4637.JPG

 

In the smoker,

 

IMG_4651.JPGIMG_4655.JPG

 

Breakfast fatties (weren't ready until a little after noon lol).  The wife didn't like how it looked like eyes looking at her. lol  Didn't stop her from eating it though.

 

IMG_4660.JPG

 

Two small pork loins, one was mestique marinated when I got it, theother was plain, I rubbed with PC garlic rub, and spinkled PC italian seasoning on the bacon.  They were good, melt in your mouth good.  Also did an italian sausage fattie with mushroom, black olive, pepperoni, canadian bacon, and provolone, and mozzerella cheeses.

 

IMG_4700.JPG

 

 

Ground beef, with pulled beef and chedder filling.  It kind of exploded. lol

 

IMG_4711.JPG

 

post #18 of 19
Thread Starter 

bump

post #19 of 19
Thread Starter 

this is the last bump

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