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2 pork loins

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trundle888

trundle888

Smoke Blower
Original poster
Apr 21, 2016
116
48
Calgary Alberta Canada
I'm looking to smoke 2 pork loins, one on each rack of my Bradley 2 rack electric smoker. (This will be my first time using it).
I have a few questions hopefully you guys can help with.
What size should cut each piece of pork loin too? I'm thinking 2 1/2 - 3lb will fit nicely on each rack. If I do cut them to 2 1/2 3lb how long will they take roughly to cook?
Does 2 pieces of meat rather than one alter cooking time much?
And finally what temperature should I smoke them on? It would be ideal if cook time was between 2/3 hours.
Thanks for any help or advice.
 
Hello Trundle, I have done a a few loins in my bradley as well. First thing is to have a good thermo/probe to watch IT.  I usually pull my loins at 140 then rest for 20-30 min. letting them continue to cook while resting. Any longer and I find them to dry. Good luck. Let us know how it turns out.
 
Ok great. That's what I had in mind. Smoke at what temp 225, any idea how long?
I notice you're in Calgary. Where is the best place to buy Bradley bisquettes? Cheapest I've found, looking online, is barbecues galore on Edmonton trail.
Thanks
 
Last edited:
trundle888 said:
I'm looking to smoke 2 pork loins, one on each rack of my Bradley 2 rack electric smoker. (This will be my first time using it).
I have a few questions hopefully you guys can help with.
What size should cut each piece of pork loin too? I'm thinking 2 1/2 - 3lb will fit nicely on each rack. If I do cut them to 2 1/2 3lb how long will they take roughly to cook?  2 1/2 to 3 lbs. is a perfect size, at 225 your looking at about 3 hours. 
Does 2 pieces of meat rather than one alter cooking time much? Not really they will take about the same time as one, add about 20 minutes to the cook to compensate for putting that much cold meat into the smoker.
And finally what temperature should I smoke them on? It would be ideal if cook time was between 2/3 hours. I smoke mine at 270-280 & they would take about 2 hours or so.
Thanks for any help or advice.
Click to expand...
 
trundle, ehat part of Calgary are you in? I would go to one of the Canadian  Tire stores, They are probably the best price. Also chk out Cabelas on north end they have their own variety as well, Some cool flavors. Basspro if you head out of town. 
 
That looks great Al! But I'm confused and just want to confirm. You say if I smoke them at 225 I'm looking at about 3 hours. But if I wanted a faster cook smoke at 270/280 for closer to 2 hours?
Is that not too high? I'd hate to dry them out and be no good!
AB I'm in NE, only a few blocks from barbecues galore on edmont trail. I'm probably just going buy hickey bisquettes, then I can use them on anything else.
 
I think you will be fine at that temp, as long as you pull them no latr than 140 and give them a rest, they should hit 145+

Chk. out the other flavors when you can, There are a lot of good ones, milder and stronger. Good luck.
 
trundle888 said:
That looks great Al! But I'm confused and just want to confirm. You say if I smoke them at 225 I'm looking at about 3 hours. But if I wanted a faster cook smoke at 270/280 for closer to 2 hours?
Is that not too high? I'd hate to dry them out and be no good!
AB I'm in NE, only a few blocks from barbecues galore on edmont trail. I'm probably just going buy hickey bisquettes, then I can use them on anything else.
Click to expand...
Sorry I didn't get back sooner, but smoking them at 270-280 will not dry them out.

Al
 
Looks like I will be able to fit both loins on the same rack if I want. Am I better going for the same rack? I'm figuring if the racks end up being different heats both being on the same will avoid different cook times?
Thanks
 
So, not really a big success.
The meat reached 140 way before I expected and I kept it on a little bit too long before pulling it, about 2 hours 45. So it turned out a little drier than I hoped.
Also the meat had a strange almost gasoline like taste on the end. I know this sounds crazy but it definitely had a chemically taste on the end. Has anyone else experienced this and have any suggestions on what I may have done wrong and how I can avoid this in future.
They looked better than they tasted! Lol
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Chemical taste sounds kind of odd...you did say in the post it was your first time using the Bradley smoker. Did you fire it up on high heat to season it and let it burn off the oils in the metal from manufacturing before you put the pork loins on or was this the first time you have fired it up?
 
From reading some other posts on here I'm thinking the problem was too much smoke and it not venting properly.
Everyone seems to be saying have the exhaust vent fully open. This little Bradley 2 rack smoker does not have an adjustable vent. It only has a little plastic 90° pipe coming out the back which you connect a hose to. The only thing I can think is maybe not use the hose and hope more smoke can exit easier.
 
Maybe like a creosote taste of over smoking?? Guess it's possible. Maybe someone will be along more familiar with Bradley's. A buddy has one but mine is mes brand. Never noticed how his exhaust vent is but I run mine wide open
 
I have done these in the past and have been good, What setting did you put your element / heat on. I usually do a med/low with vent 3/4 to full open, depending on what you have for timeline. Also I don't use the pucks for the time, usually for half of it's cooking time 1-2 hrs. Too much and it is over powering and turns everything almost black in these units I have found, My 2 cents.
 
To this little 2 rack Bradley does not have an adjustable exhaust vent, just a small hole in the top corner which you can connect a hose to.
So here's what I think happened.
I had the hose connected to the exhaust and enough smoke was not making it out the end of the hose so smoke was remaining in the smoker. So the meat was being cooked while basically sitting in the unventilated smoke filled oven.
From reading other threads last night the smoke needs to continually pass across the meat, not sit in stale/old smoke.
My idea to fix this is to drill out the exhaust hole making it larger and to mount a small fan (a small computer cooling fan) on the back side of the unit to pull smoke out.
This smoker was free anyway so I kinda have nothing to lose.
Any have any thoughts if this is a good idea, may solve the problem?
Here's a few pictures.
The exhaust hole in the top right corner
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Exhaust hole
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Back side of exhaust hole
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Hose connected to the exhaust hole
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How the hose was positioned during my cook
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