Pork Loin only 1/2 Done? Temp 130-160?

[SquattingHen]

So I tried a pork loin for dinner and used the thermoworks smoke to monitor the smoker and internal temp of the loin. Smoked it at around 250-270 and it finally hit 240 according the the probe after 2 hours and 40 minutes. A bit longer than I thought. Pulled it off, and started checking temps with the mk4. Ranges were all over from 130 - 160. Decifyto cut it and it appears to be only done on one side, the side facing the heat source?

Not sure what I did wrong here.

 

[Fgignac]

What kind of smoker are you using? If it heats unevenly you will have to rotate your meat if you want it to cook properly

 

[gmc2003]

First thing I would suggest is not to put the loin on before your smoker is up to temp.(if that's what you did). That would help explain the one sided doneness. At 250* the loin should go about 45 min/pound.

Chris

 

[SquattingHen]

Thanks everyone. It was a 4.5 lb loin, so I guess it should have been 3.5 hours. It's also 30 degrees outside so maybe that would come into play as well. Not sure what I read that said it would take 2 hours.

I did give the smoker 30 minutes to preheat, so I think we were okay there.

I am using a Smoke Hollow 36" propane smoker.

Really thinking about trying something different because I just haven't had much luck with this one. I am sure it's me. Feel like I should get electric since I am having a hard time with this one.

First smoke didn't go well with it because I discovered the supplies thermostat was about 100 degrees off, which I why I bought the Smoke.

 

[hawtsauc3]

I debated propane but went charcoal due to the reviews saying inconsistencies with propane

 

[TomKnollRFV]

I would bounce around the forums and see if any one has done home made heat-deflectors with your model, that could help.

Does sound like the problem is uneven heating. I also suggest running multiple probes; I do when I can. <Still gotta try to fix my downed probe. Make sure your probes all work accordingly>.

 

[zwiller]

Really thinking about trying something different because I just haven't had much luck with this one. I am sure it's me. Feel like I should get electric since I am having a hard time with this one.

Was in a similar quandary. Debated some gasser mods: needle valve, and screws in the burner, welding blanket. Mine ran either too hot or too cold. Had decent results, but was constantly fiddling. Even on a good day I never really got TBS. On a whim, Cabela's ran MES for $99 on Black Friday and I pulled the trigger. Life has never been the same. LOVE IT. MES + AMNPS is set and forget.

 

[SquattingHen]

Was in a similar quandary. Debated some gasser mods: needle valve, and screws in the burner, welding blanket. Mine ran either too hot or too cold. Had decent results, but was constantly fiddling. Even on a good day I never really got TBS. On a whim, Cabela's ran MES for $99 on Black Friday and I pulled the trigger. Life has never been the same. LOVE IT. MES + AMNPS is set and forget.

Think I might try that. Just concerned about the room inside.

 

[TomKnollRFV]

In my MES 40 Inch, I've fit a 20 pound packer brisket or so. It'll ift. It can fit -alot- of stuff. LOL

 

[tallbm]

So I tried a pork loin for dinner and used the thermoworks smoke to monitor the smoker and internal temp of the loin. Smoked it at around 250-270 and it finally hit 240 according the the probe after 2 hours and 40 minutes. A bit longer than I thought. Pulled it off, and started checking temps with the mk4. Ranges were all over from 130 - 160. Decifyto cut it and it appears to be only done on one side, the side facing the heat source?

Not sure what I did wrong here.

Hi there and welcome!
It seems like more tinkering to figure out your system may be in order.
In any case your smoker may have saved you. A pork loin going to 240F Internal Temp (IT) probably wouldn't be a good meal.
Farm raised Pork loin at 145F, now that is the ticket!!!!

If you cook pork loin from a wild/feral hog (or any meat from that hog) then be sure to hit 165F to ensure you killed off any microscopic parasites that may exist in the meat :)

Next time I smoke some pork loin chops I'll take a pic for posting purposes :)

 

[SquattingHen]

Hi there and welcome!
It seems like more tinkering to figure out your system may be in order.
In any case your smoker may have saved you. A pork loin going to 240F Internal Temp (IT) probably wouldn't be a good meal.
Farm raised Pork loin at 145F, now that is the ticket!!!!

If you cook pork loin from a wild/feral hog (or any meat from that hog) then be sure to hit 165F to ensure you killed off any microscopic parasites that may exist in the meat :)

Next time I smoke some pork loin chops I'll take a pic for posting purposes :)

Thanks. My bad. Typo on the phone. I meant 140 instead of 240.

 

[tallbm]

Thanks. My bad. Typo on the phone. I meant 140 instead of 240.

Ah that's a much better temp :)