Edit: getting ready to put the loin on q view and a few questions

[wvsmokey]

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Hey guys have a 5 pound pork loin as my first smoke. Just got the rub on to rest in the fridge over night. I'm planning on eating around 5pm and from what I can gather it should take 4-5 hours to reach it 150. So I'm planning on starting around 11am to allow some leeway does that seem about right? Also I've just now discovered the 140 in 4 so I'm a lil nervous for my first smoke. I didn't inject or cut into the meat so do I have to worry or will I have trouble reaching this? Also should I wait about an hour before puttin the probe for my thermometer in? Also I bought hickory chunks for the smoke and plan on using the minion method how many should I use for the loin? I plan on doin an up to minute posting tomorrow as I progress so everyone can see how it goes.
But thanks in advance. Here's the loin.

photo-2458.jpg

• wvsmokey
• Mar 15, 2013

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• wvsmokey
• Mar 16, 2013

Is this to much smoke I have one chunk of hickory on the middle and four Buried in the ring

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• wvsmokey
• Mar 16, 2013

It's a lil windy so overlook my wind screen

 

[cliffcarter]

Cook it at 300°, check the internal temp after 1 hour, if less than 145° continue cooking until internal temp reaches145°. Pull and rest 10-15 minutes. Should take about 1 1/2 to 2 hours.

 

[wvsmokey]

Bump

 

[wvsmokey]

Well just put the loin on we'll see how it goes.

photo-548.jpg

• wvsmokey
• Mar 16, 2013

 

[cliffcarter]

Your smoke looks perfect, good luck.

 

[davidhef88]

I usually do my loins at 225*. That is a very lean cut so I wouldn't take it over 145* as it will be dry and tough.

 

[wvsmokey]

One hour opened the lid and inserted the thermometer. Moving right along 106 it. Here it is at the hour mark.

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• wvsmokey
• Mar 16, 2013

Also having a smoke myself

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• wvsmokey
• Mar 16, 2013

 

[davidhef88]

Looking good!

 

[kingfishcam]

I smoke mine to about 145, then pull, wrap in foil and a towel. Put in cooler, and temp will hit 150-155 in the next 30 minutes. Slice and serve!

 

[wvsmokey]

Yup I pulled at an it of 145-147( two thermometers to be sure) and foiled, toweled, cooler. Temp went to just over 156 and is still holding close. It was done a lil earlier then expected I pulled at 2:30ish which is right at the 2 1/2 hour mark. were not eating untill 4 So I hope it stays hot enough. which it's looking like its gonna be fine it's at 152 it now.
Here's a pic right as it was coming off the smoker. Ill post some pics after the slice too.

photo-2221.jpg

• wvsmokey
• Mar 16, 2013

 

[seenred]

 

 

[kingfishcam]

Looks delicious! Don't forget the slice pics!

 

[rdknb]

Looks very good, and in cooler should still be warm/hot at 4:00

 

[wvsmokey]

Still at 147 when I took out of the cooler. Still haven't tasted it yet(waiting on the mother inlaw). But here's the sliced pic.

photo-1358.jpg

• wvsmokey
• Mar 16, 2013

 

[davidhef88]

Nice looking loin!

 

[kingfishcam]

Mmmmmnn!

 

[pgsmoker64]

Beautiful pork loin!  Great job!

Bill