new cook smoking


 
GeraldCurry

GeraldCurry

TVWBB Fan
Ok today was raining very hard, so i have to do the smkoe in the morning,
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i have a 3 1/2 Lb pork loin that i brined and going to put in smoker, i have read that i should cook at around 250-275?? is that right i do see alot of diff deg some have done pork loin with. I will most likely take it to around 140 deg. If all goes well it shold be around 4 hours is that a good estimate. Any input would be appreciate. Oh yes i will be rubbing down before doing the cook.
jerry
 
Pork is safe at 145-150o internal.

Personally, I'd try to keep the cooking temps at 225 and monitor the internal temp starting at about 2 to 2 1/2 hours into the cook.

No fat to render so you definitely don't want to dry it out by cooking it too long.

Having said that, high heat (325 or so) works too. Just not as long--if you were cooking in your indoors oven at 325, the cooking time is the same as for smoking outdoors at 325o--20 minutes per pound?

REMEMBER: when you take it out and "bundle it up" to let it set, the temp will still rise another 5-7,8 degrees so take it out around 140-142o.
 
Thanks lenny i was thinking that same thing about higher temp.Recently the USDA stated that 140 was safe for pork, i fig maybe take out at 140 and let rise to what ever it comes too wrapped in foil..I bought from upstate ny some great chunks of wood ill get pic of that box i got of some apple. peach and some hickory. dont want alot smoke just one chunk of apple and peach and hickory.Ill be takeing pic.
jerry
 
Jerry,
Just did a 3lb pork loin, brined for 6 hours and cooked on the WSM at 260 to 280 degrees for 2-2.5 hours to an internal temp of 145. While resting it gained another 5 degrees.

Have fun!
 
Gentlemen thanks for the help, i really feel comfortable with your advice. Extreamly windy here on Long Island ny , i may postpone till tommorrow , but hopeing the wind calms down by 4pm and do the cook.Again thank you for your help guys
jerry
 
I usually run the bottom vents at about 25% open to keep the 225o constant.

Don't let the wind stop you. Just close the vents a bit more than you usually do. Even close off completely the vent on the "wind" side so that only two are open if it's still running too hot.

Unless the wind is so strong it'll blow the WSM over, you shouldn't have an issue.
 
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