Need some help w/Bone-in pork loin

[donaltman3]

I am going to be traveling to see some family over the up coming holiday weekend. I would like to bring a frenched bone in pork loin with us to eat a day or two after Thanksgiving.

I went ahead and purchased one on sale. It is around 8 pounds. I have it in the freezer.

I'd like to smoke it using my masterbuilt electric smoker. I use my smoker all the time but I have never "pre-smoked" anything.

I would like to smoke it a few hours for the smoke taste at my home.. Then keep it cold for 3 days when I could finish cooking or reheat it for lunch/dinner at our hosts home. I don't want this to dry out.. ( I could also smoke and reheat/cook the next day and have as part of our Thanksgiving dinner if waiting until the next day or two would be unadvised for any reason.)

Could I pull something like this off and it be good... or would I be best to just bring raw and cook in an oven. I really would prefer the smoke.. I think our hosts would enjoy this as well as they don't get smoked stuff often and always compliment my cooking when they visit us at my home.

 

[daveomak]

You do not want to "partially cook" any meat... then finish cooking at a later time....
As the meat starts to cook, the bacteria start to grow... as the meat cools down, the bacteria continues to grow... then when you cook for the second time, the bacteria grows again until the meat internal temp achieves the kill temperature.. At this point the bacteria has multiplied way too much to be safe.. the original kill temp of 145 may not be true or safe...
Fully cook it with smoke to an IT of 130 F, or a bit higher... and hold at that temp for 2 - 2.5 hours or longer.. It is safe to eat at that point.. No one will eat it because it will look raw.. but it's safe... then pack on ice or refer until ready to finish the cook...
Cook to your normal "doneness"... and serve... I would not hold the meat longer than 3 days between the smoke and final cook... keep it as close to 32 deg. F as you can... maybe dry ice...


Government Pasteurization Tables


The pasteurization times for beef, lamb and pork are listed in Table C.1.

Temperature
Time

°F (°C)
(Minutes)


130 (54.4)
112 min

131 (55.0)
89 min

132 (55.6)
71 min

133 (56.1)
56 min

134 (56.7)
45 min

135 (57.2)
36 min

136 (57.8)
28 min

137 (58.4)
23 min

138 (58.9)
18 min

139 (59.5)
15 min

140 (60.0)
12 min

141 (60.6)
9 min

142 (61.1)
8 min
　 　
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).


...

 

[donaltman3]

That is what I was thinking.. smoke it till it is safe 130-145...but not fully done... then later wrapping it in foil and bring up to 160ish in an oven.

 

[daveomak]

You need to take it up to the killing temp and time to destroy all the pathogens...

 

[bregent]

That is what I was thinking.. smoke it till it is safe 130-145...but not fully done... then later wrapping it in foil and bring up to 160ish in an oven.

Ouch. 160 is too high. 145 is fully cooked. I usually pull at 140.