Time for a Pork Loin

Discussion in 'Pork' started by uberhack, Nov 15, 2009.

  1. uberhack

    uberhack Fire Starter

    Looking to do up a little 1.75 lb loin tomorrow.
    I saw the recommendation to go around 275 deg to 150 deg internal. Any guess about how long that would take?
  2. bman62526

    bman62526 Smoking Fanatic

    That's a smaller cut...and at 275° I'll bet it doesn't take more than 2 hours. Use a meat probe thermometer, or course.

    You might also consider 250 degrees for 2 1/2 hours, or something similar.

    Since you are dealing with a pretty small cut of meat, but you also want to impart some smoke flavor - you could probably still get it done in under 3 hours at 250...and it might have a little better smoke flavor.

    Either way - in around 3 hours, you can be eating. [​IMG]
  3. uberhack

    uberhack Fire Starter

    Sweet. Thanks.
    The Mrs. picked up two on a two-fer special today. Might as well do both while I'm at it.
    Looks like I'll be shoveling a path out there tomorrow though. Got about six inches of snow this evening and it's still coming down!
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I agree with Bman on this one also. You would want to smoke it alittle lower then 275 to me I would want some more smokey flavor into mine. Maybe 250 and I agree to pull it at 150 maybe 155. So remember "it not the pink meat thats bad for you it's the green fussy meat thats bad for you". Thanks Eman

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