Second test 5lbs pork loin with Qview

Discussion in 'Pork' started by larrym, Aug 21, 2011.

  1. larrym

    larrym Meat Mopper

    okay, here we go again :)  Hope I dont frustrate everyone with my testing.

    I used my standard rub on a 5lbs pork loin boneless.  It has just sat on counter for an hour, not overnight.  I am using apple juice with water mixture in water dish, apple wood chips and temp at 225f.  I checked inside thermometer again with stove and it is accurate.  This time though, I will leave it alone and let smoker do what it wants for 4 hours before then will check internal temp.  I am figuring on about 7 to 7.5 hours on this one, should hopefully be ready for dinner around 6pm but if internal temp is not around 190 - 205f then I will leave it alone for longer.  Also to note, am using a different brand of wood chips,, they seem to be working a lot better so far as pic shows.

    [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You do not want to smoke a pork loin to 200 degrees. It is a very lean cut of meat & needs to come out of the smoker at 140. Wrap it in foil for 1/2 hour or until the internal temp hits 145. Then slice & eat it.
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    X2 

    perhaps you are thinking of Pulled Pork?
     
  4. larrym

    larrym Meat Mopper

    yes I was hoping for pulled pork texture.  Is the cut too lean for that ?
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes it's too lean for that, at 200 it will be real dry.
     
  6. larrym

    larrym Meat Mopper

    dang,, okay, well then guess I will go with your above post and just have it sliced.  Will save pulled pork test for another day.  Should I still wait for 4 hours before I poke it or do it sooner ?  And thanks for the info :)
     
  7. larrym

    larrym Meat Mopper

    Search is my friend :)  Thanks all.  Will post a Qview when its done.
     
  8. roller

    roller Smoking Guru SMF Premier Member

    X3
     
  9. larrym

    larrym Meat Mopper

    All done.  Very juicy and tender.  Marinating over night would help it soak up more flavors though I knew I didnt give it enough time.  Internal temps from 2 spots were at 143f when I pulled it out,, 30 minute rest in heavy foil.  Test to me is a success as I know I can trust the internal thermometer and the new brand of wood chips did smoke very well.  Thanks again for all the advice.

    [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It looks great Larry!

    Glad it turned out good for you!
     
  11. roller

    roller Smoking Guru SMF Premier Member

    There you go !!!!
     
  12. venture

    venture Smoking Guru OTBS Member

    You will like that much better. 

    Good luck and good smoking.
     
  13. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    That's what I'm talking about! Great job!!
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Larry, looks perfect [​IMG]
     
  15. grohl4pres

    grohl4pres Meat Mopper

    Looks great.  I am doing a pork loin at the end of next week.  I like a peach wood smoke for a loin.  It is awesome.
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

  17. larrym

    larrym Meat Mopper

    going to have to stick to pulled pork sadly.  Wife didnt like the texture, she prefers pork to be a little dryer so she put it in oven at 350 for an hour.  Still juicy but not quite the same for me.  Hopefully pulled pork test this weekend,, want to verify with another little run that thermometer and wood chips still working and not my imagination.  I will do a full butt test with 12 hour brine and 12 hour marinate this time, bout a 10# should be good for a test, bone in of course.
     

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