7 lb pork loin in smoker

[CANAD1ANHaZe]

As the title says, I want to smoke my 7 lb pork loin(rib half) today I wanted to know how long I should let it go for at 225-250?! Seen mixed times online and don't want to wind up smoking it too long and drying it out! Thanks guys

 

[sandyut]

YUM! I love these roasts. I would cook it to about 138 IT then pull and rest. I have done several in the 3-4 lb range and to dont take all that long. 2-3 hours? Others will chime in to...

I would definately use a probe thermometer and bade done on the temp.

 

[schlotz]

IMO, it's more about final temp at serving being in the range of 145-148º so dryness can be avoided. Every piece of meat can be different regarding the time it takes. Best guess is to pull it with an IT of 140º, rest tented and it should climb to just over 145º, then slice and serve.

 

[CANAD1ANHaZe]

YUM! I love these roasts. I would cook it to about 138 IT then pull and rest. I have done several in the 3-4 lb range and to dont take all that long. 2-3 hours? Others will chime in to...

I would definately use a probe thermometer and bade done on the temp.

So would it be safe to say around 4/5 hours for a 7 pounder?

 

[sandyut]

hmmm I dont like to guess on cook times much... at 225-250 guessing wildly 4 hours??? If i recall these cook pretty "quickly" in relative terms. I always trimmed all the fat cap off too.

 

[Paw Cane]

I smoked one this last weekend. 4 lb er, ended up right at 5 hours. IT was a little higher than most feedback but it was still very tender and juicy, slight pink tint. I did brine it so that may have taken smoke time a little higher. Longer time made the crust perfect. Not a morsel wasted!
225 deg.