How long at 225 degrees to smoke one? I have a 9 pounder for family get together this coming weekend. I don’t have a meat thermometer and many sites say 145 degrees, so approximately how long? Thanks

I'd think at least 6 hours.

Run by Dollar store n get a thermometer it's cheap

That seems too long for a slicing loin...pulled loin, yes. Mine are usually only 3.5-4 hrs for large ones to get to 145-150 deg, but I brine and that makes big meats cook a little bit faster.

Get a thermometer for accurate results.

Smoking your pork loin at about 220 degrees Fahrenheit should generate a cooking time of roughly half an hour per pound (so a 5-pound cut will cook in roughly 2.5 hours). The cooking time will vary according to the temperature you cook at, the quality of your smoker, and the thickness of your cut of pork loin, so it is advisable to keep an eye on your pork loin as it smokes and regularly tests its internal temperature.

If 145 was your internal temp goal then yes, it would be long. If it's a 9 pounder I'm sure it would depend on the thickness verses length. Also, I was going 165 internal. I'm weird about my pork being done though And absolutely check the temp with a thermometer.

If you get it to 145 internal and wrap it tightly in foil it will keep cooking to 160 in a cooler and not dry out assuming the loin started out with an nice untrimmed fat cap. The center cut section should be served soon thereafter. I've always had trouble with reheated center cut chops and loin getting really tough and dry. I've never injected one but that's something I'd be wiling to try. I'm old school in the fully cooked pork area as well. I grew up eating home grown pork and beef. My mom would take a beautifully marbled grain fed T-bone and broil it in the oven until well done and then flip it and keep in there for another 10 minutes. It was barely more chewable than jerky. You'd need a cup and a half of ketchup to get it down.

Alton Brown agrees. 140-145 is plenty for a pork tenderloin.
Then wrap so it’ll finish

The USDA says 145 for roasts and such as well.

Appreciate the inputs everyone.

I did a bone-in pork rib roast on the BGE the other night; took it off at 135. Foil tent and rest. Just right; like pork prime rib. As good as beef for half the price.