Time for a Pork Loin

[uberhack]

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?

 

[bman62526]

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.

 

[uberhack]

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!

 

[mballi3011]

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