When is smoked pork loin done

Cajun Injector by: DJ. I'm new to smoking Did a loin the other day with excellent results Tried 2'ish pound Pork loin today. Tented with foil for 10 minutes. No pink remaining and it was hot and juicy. Use a smoker thermometer and close the lid. No peeking. Cook by temperature NOT time. There are too many variables when considering only time. Outside air temp and meat temp are a couple you must contend with.

My take on loin by: Anonymous. I smoked a 6 pound loin and used a store bought rub. Injected with mixture of apple cider vinegar, teriyaki and Worcestershire sauce, and smoked with hickory chips. I do this for every game that doesn't start at noon and people love it! People ask me to make it for weddings, birthdays and other events. It takes close to four hours, and is always worth it. Cooking times per LB by: Anonymous. Thermometer by: Ilovepork. I am smoking a pork loin and my thermometer broke.

I am smoking at degrees. How long would I cook this? It weighs 2. This works for me by: Richard B. I buy my pork at Costco, and they are usually right at 10 lbs.

I have a "Masterbuilt" electric cabinet smoker. I put the two halves on the uppermost shelves and do some creative stuff with contents of the water pan.

Close the smoker and resist the urge to peek from then on. When up to temperature I will dump my wet smoking chips and then wait. I've had good luck with this method, over the years I learned to be patient and not keep checking Letting it rest under a foil tent for at least 30 minutes is key, at least in my experience. I tried something different. Season, brine, rub or do whatever you want for preparation. I rub a paste mixture of bbq sauce homemade and spices all over.

This is an experiment. First I added apple wood smoker chips at degrees to my smoker to get it smoking. That took about 15 minutes or so. I set the timer at 10 hours and let it cook overnight. Set your electric smoker time for 10 hours, so the heat wont go off by the morning. When I woke up at 7am I checked on them and of course they weren't cooked but not raw. They had been in for about 6 to 7 hours at degrees. Next step: leaving the loin in I added more applewood.

After about 2 hours I checked the internal temperature. That's it. They turned out very moist and tasty. This is the first time I tried such a low heat for a long time experiment. The degree internal temp will take much less than two hours. Now that I know I can smoke and go to bed, it means the meat will be done early in the morning. It's done before noon depending on how one adjusts the heat. What I learned is that very low heat for a lengthy time will not harm the meat or the taste.

Raising the internal temperature takes much less time than usual. Pork loins are such a forgiving meat as long as you don't dry them out. Louis Style Ribs by: Bluiz First timer here. Louis Style Ribs. I have the rub on and sitting in fridge overnight. I want to cook them at the same time tomorrow. How long should I cook them and at what temp? I was thinking degrees for 3 hrs, then wrap in foil for 2 hrs and then out again for 1 hour. Using apple juice in liquid pan and apple chips as the wood chips.

I have an electric smoker. Looking for some experienced feedback on my thoughts. Do not, I repeat do not treat pork like it needs to be dry to be safe. Rest minutes and enjoy! Smoke with a cooking thermometer to degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin every time. Don't finish on a grill. That adds to the risk of drying it out. You can brown the it in a large skillet to seal in the juices, giving you a dark, crispy crust after smoking.

Some rubs will give the crispy finish as well. I cooked a 4lb boneless pork loin tonight for 3hrs. I wrapped it during last hour of cooking. What would be a right temp and time to cook it at? I foiled it for one more hour at degrees, making 4 hours total. It was way too dry. I have an almost 8 lb boneless loin. I have guests coming over and don't want to ruin it. I worked at Outback Steakhouse when the pork temperatures changed.

This was a big deal at the restaurant. I have one large wild boar loin that I cut into two. I soaked them in milk for 6 hours then rinsed and rubbed with a pork dry rub from the grocery. I then weaved regular unseasoned Bacon and wrapped them both. I used my Masterbuilt electric smoker. Halfway through I wrapped them in foil and put them back in the smoker.

Don't use apple juice! Pork loin by: Anonymous. I'm brining in a salt and maple syrup mix. Cherry or apple wood chips are great for pork. If anyone has ever had apple wood smoked bacon, you know what I am talking about. Use moderation and everything will turn out great. Smoked Pork Loin is the perfect roast to make for the entire family or when a group of friends come over for a backyard BBQ scen.. Also thanks for share such good information.

Track Your Order. Account Specials Search for: Search Button. Easiest smoking recipe Honestly, if you feel unsure about smoking some meat—maybe this is a new hobby for you? Simple smoked pork loin With thanks to Hey Grill Hey.

Score whatever fat-cap your loin may have with a sharp knife. Avoid slicing into the meat. Most loins from grocery stores have precious little external fat, but score what you can.

Apply the rub to the loin, being sure to get it down into the scored fat. Insert the probe from a ChefAlarm into the center of the loin. Smoke the loin until the alarm sounds. It should take about 2—2. Heck, cook two of them! Allow the loin to rest for 5 minutes for the proteins to relax. Slice thinly and serve! Prep Time : 5 mins. Cook Time : 2 hrs 30 mins. Total Time : 2 hrs 35 mins. Servings : 4.

Calories : kcal. Print Recipe Save to Pinterest. Preheat your smoker to degrees F. Pat the pork loin roast dry with a paper towel. Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.

Place the pork loin directly on the grill grates of your smoker. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches degrees F. Remove the roast from the smoker. Tent with foil. Allow to rest for minutes, then slice against the grain and serve.