Dang Newbie! Boneless pork loin roast?

[DieselTech]

Guys & gals I picked up a small boneless pork loin roast. It weighs 2lbs.

It seems as 145°f is the target for internal temp & most smoke at 225°f

My question is: Can I smoke it at 200°f to a internal temp of 145°f & it be safe.

Barrel temp has been averaging 195°-205°f

Thanks.

 

[Inscrutable]

Yes, being whole muscle just the outside “contaminated” (if you don’t inject) and will reach safe temp quickly. But not sure why, will just take longer.

 

[DieselTech]

Yes, being whole muscle just the outside “contaminated” (if you don’t inject) and will reach safe temp quickly. But not sure why, will just take longer.

I'm using a pellet smoker & a smoke tube & was hoping to infuse more smoke into it.

Thanks.

 

[Hijack73]

Pork loin on a smoker might be the only thing I would ever wet brine again. Just so it would take on a bit of liquid for added moisture. For a 2lb chunk, I'd dissolve ~17g salt in a cup of water and drop the loin into a quart sized ziploc and add the water, seal the ziploc squeezing out most of the air and let it brine for a couple of days. This is not curing, just getting salt and moisture into the meat.

 

[DieselTech]

Ok I took some pics. I know I like pics when on the forums.
1hour in:

2hours in:

2hours & 15minutes in & at 147°f & pulled off:

 

[halleoneagain]

Looks pretty fine to me........

 

[JLinza]

I would take a few slices. Looks good

 

[cptnding]

Ok I took some pics. I know I like pics when on the forums.
1hour in:View attachment 7058812hours in:View attachment 7058822hours & 15minutes in & at 147°f & pulled off:View attachment 705883

Looks nice and juicy. How was it? What kind if rub did you use?
My favorite part of the loin is that sirloin end with the dark meat. Makes the best bacon as well!

 

[jcam222]

You nailed it! Nice and juicy

 

[DieselTech]

Looks nice and juicy. How was it? What kind if rub did you use?
My favorite part of the loin is that sirloin end with the dark meat. Makes the best bacon as well!

By far my favorite part was the darker ham colored meat at the one end.

I used Famous Dave's Pork rub. It was good & super juicy. The garlic & onion kinda over powered me.

But it was great.

 

[DieselTech]

You nailed it! Nice and juicy

Thanks. Yes it was that. I suprise myself sometimes.

 

[Hijack73]

By far my favorite part was the darker ham colored meat at the one end.

I used Famous Dave's Pork rub. It was good & super juicy. The garlic & onion kinda over powered me.

But it was great.

That's the equivalent of a ribeye. Best part of piggies loin.