How to question for pork loin

[julliette]

Plan on smoking pork loin for Easter. I have a full pork loin weighing approx 10#, plan on cutting in half to fit in my elec 30 Mes, I plan to brine it overnight, doing a dry rub and wrapping in bacon slices,

smoking at 225, question is how long do I run smoke mod and what is approx time loin will be done?

also plan to throw in a 7# brined turkey breast, after reading articles on here, I understand that the turkey will not take as long to smoke, what are your suggestions on this.

If you haven't guessed by now I am a newbie and have only smoked one chuckie, which came out ok, just a little chewy and some beef jerky, which I ran a little to long with smoke, eatable but little on the smoky tasting side.

Any help would be greatly appreciated.

Thanks Jullie

 

[DanMcG]

I'd go with 1hour a pound for a guesstimate on cooking time, so maybe 5 hours. Take it to 140-145 then wrap in foil and let it rest for a while.

 

[jarjarchef]

Your turkey breast will take longer than the pork loin.

The turkey you are looking at around 45-60 min per pound. you want to reach an internal temp of 165 degrees F. Let rest 30 minutes before slicing.

The pork loin you are looking at 30-40 min per pound. You want an internal temp of 135-140. I pull mine out at 135 and wrap the pan with plastic wrap and cover with a towel to allow the carryover cooking to bring it up to 140. I will have a slight pink in the center this way. If you do not want the slight pink, bring it to 140 and wrap the same way. If you want your bacon to crisp up you will want to either grill it or place under a broiler foot crisp it up. Remember this will cook it a bit further, so adjust your timing/temp you remove from smoker for it. I would pull about 5 degrees earlier for mine. Allow the meat to rest for 30 minutes before slicing.

Jeramy

 

[disturbed1]

Your turkey breast will take longer than the pork loin.

The turkey you are looking at around 45-60 min per pound. you want to reach an internal temp of 165 degrees F. Let rest 30 minutes before slicing.

The pork loin you are looking at 30-40 min per pound. You want an internal temp of 135-140. I pull mine out at 135 and wrap the pan with plastic wrap and cover with a towel to allow the carryover cooking to bring it up to 140. I will have a slight pink in the center this way. If you do not want the slight pink, bring it to 140 and wrap the same way. If you want your bacon to crisp up you will want to either grill it or place under a broiler foot crisp it up. Remember this will cook it a bit further, so adjust your timing/temp you remove from smoker for it. I would pull about 5 degrees earlier for mine. Allow the meat to rest for 30 minutes before slicing.

Jeramy

X2

 

[pgsmoker64]

Yep, looks like they have you covered!

I usually smoke my turkey at a higher temp to crisp the skin, usually 275 - 300.  But, you can use the same technique JarJar described for crisping the bacon to crisp the turkey skin!

Good luck,

Bill

 

[Bearcarver]

Don't forget to put the Loin above the Turkey in your smoker.

I would take the Loin to 145 (USDA).

Bear