Is it possible to "slow down" cooking in a smoker?

[pi guy]

I have a 4.5 lb pork loin in my MES right now (It's currently 4pm). I was hoping to eat at 5:30, but my temp is 137. I turned down the cooking temp to 215. Is there anything else I can do to slow it down? Should I still pull it at 140 and let it rest covered?

 

[buzzy]

Pull at 140-143. Then wrap in foil followed by wrapping in towels or newspaper. Put in smallest cooler that it fits in. Pile more towels or paper on top. Close lid to rest until ready to eat

 

[SonnyE]

^^^ What Buzzy said.

 

[pi guy]

Pull at 140-143. Then wrap in foil followed by wrapping in towels or newspaper. Put in smallest cooler that it fits in. Pile more towels or paper on top. Close lid to rest until ready to eat

Awesome, thank you! I'll post a couple pics, this is my first pork loin (at least I don't think I've done one before).

 

[pi guy]

I used this recipe for the rub that I found here (thanks, smells delicious!). And here it is coming off the smoker. Currently foiled and wrapped in towels in a small cooler. The only coolers I had were in the garage (it's 30 degrees out). So before I put the loin in I sprayed the cooler with scalding hot water. No need to put it in what was basically a refrigerator LOL.

 

[SonnyE]

Oh my goodness!
Did you drop it on the lawn on the way to the smoker?
It looks all..... prickly.

 

[pi guy]

Oh my goodness!
Did you drop it on the lawn on the way to the smoker?
It looks all..... prickly.

LOL!!! Yeah it looks pretty gnarly. It better look good on the inside. It's all that rosemary. I actually halved the rub recipe, but that was still too much.

 

[SonnyE]

How do you rub that on without getting splinters in your paws?

It's probably going to be phantasmagorical.:rolleyes:

 

[pi guy]

SonnyE, It was better than I thought! Thanks for the advice, it made all the difference in the world!

 

[smokerjim]

Looks great

 

[pi guy]

Pull at 140-143. Then wrap in foil followed by wrapping in towels or newspaper. Put in smallest cooler that it fits in. Pile more towels or paper on top. Close lid to rest until ready to eat

Worked perfectly, thanks so much!

 

[gmc2003]

That there is a fine looking loin. Well done.

Point for sure.
Chris

 

[SmokinAl]

It sure looks delicious!
Nicely done!
Al

 

[buzzy]

When Mrs Buzzy gets new bath towels I get the old hand me downs to use for wrapping & resting meats. Actually most of my smoking utensils (pans, cookie sheets, hot pads) r hand me downs.
Points on the fine looking loin

 

[pi guy]

Thanks everyone!

Buzzy, I used our good dish towels and thought for sure I'd soak them, but I guess I had the foil just right so it didn't leak out.

 

[buzzy]

Ya got lucky this time. Most time no problem.

 

[pi guy]

If I start ruining the good dish towels there will be huge problems. Mama won't be happy LOL.

 

[SonnyE]

What a minute, wait a minute....
That's a donut.
A donut?
That's right, a donut.
Lookie right there in the middle. There's a hole in it.
Pork Donut.

Even so, looks like a delicious donut. ;)

 

[pi guy]

What a minute, wait a minute....
That's a donut.
A donut?
That's right, a donut.
Lookie right there in the middle. There's a hole in it.
Pork Donut.

Even so, looks like a delicious donut. ;)

Puncture wound from when I slayed it in the wild.

Or the probe. Whatever. LOL