HOWWDDYY!!!

[mchevy]

Good day everyone. I have enjoyed reading the forum over the last few days. I just got this bug to try smoking. I was eyeballing a Traeger, but a friend suggested I just use my trusty old Brinkman gas grill with a small smoker box... so, here I am.

I quite literaly put on my first pork loin (about 2 lbs) with apple and hickory chips. We will see in a few hours. Will probably pull it at 140° and let rest another 30 minutes.

Thanks for the insight and confidence!

Mike

 

[SmokinAl]

Welcome to the party Mike!

Glad to have you with us!

Al

 

[joe black]

Welcome from SC, Mike. It's good to have you on this great site.

 

[gary s]

  Good afternoon and welcome to the forum, from a hot first day of fall  here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[mchevy]

Thanks all for the welcome.

I did learn that a 2 lb loin only needs about 1.5 hours at 275 to be DONE!!!  Oh, well... that's how we learn.

 

[uzikaduzi]

Now you have a good base... drop the temps till it's about 3 hours to get to that temp... or cure it first and start at 100 and bump up 10 each hour till you get to 145

 

[mike5051]

Welcome to SMF!  Loins are already a tender piece of meat, you don't have to cook em to death  

  An IT of 145 is perfect, and let it rest 10-15 minutes before slicing.

Mike

 

[uzikaduzi]

Only suggesting longer for more smoke... but I agree with 145 IT

 

[mike5051]

Only suggesting longer for more smoke... but I agree with 145 IT

I knew where you were going, I agree with you.  A lower temp with more time in the smoke is great for that cut of meat.  I was pointing out that the meat is tender, and doesn't need low and slow to break it down.  We've probably got mchevy all confused now.  LOL

Mike