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Smoking a Pork Loin
#3481162
09/07/21 07:08 AM
09/07/21 07:08 AM
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Joined: Dec 2006
Posts: 16,967 Madison
BowtechDan
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Dec 2006
Posts: 16,967
Madison
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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
Nathan Carl Goff 19 Sept 2016 - 14 Jan 2017.
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Re: Smoking a Pork Loin
[Re: BowtechDan]
#3481247
09/07/21 09:40 AM
09/07/21 09:40 AM
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Joined: Mar 2018
Posts: 16,827 Banana Republic
jb20
Old Mossy Horns
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Old Mossy Horns
Joined: Mar 2018
Posts: 16,827
Banana Republic
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Run by Dollar store n get a thermometer it's cheap
They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety. Ben Franklin
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Re: Smoking a Pork Loin
[Re: BPI]
#3481263
09/07/21 10:11 AM
09/07/21 10:11 AM
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Joined: Feb 2014
Posts: 4,113 miss'ippi state
donia
10 point
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10 point
Joined: Feb 2014
Posts: 4,113
miss'ippi state
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I'd think at least 6 hours. 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.
Last edited by donia; 09/07/21 10:15 AM.
experience is a freakin' awesome teacher....
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Re: Smoking a Pork Loin
[Re: BPI]
#3481593
09/07/21 05:29 PM
09/07/21 05:29 PM
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Joined: Jul 2017
Posts: 283 Athens, AL
chillinhunt
4 point
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4 point
Joined: Jul 2017
Posts: 283
Athens, AL
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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.
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Re: Smoking a Pork Loin
[Re: BowtechDan]
#3481708
09/07/21 07:43 PM
09/07/21 07:43 PM
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Joined: Feb 2007
Posts: 18,929 colbert county
cartervj
Old Mossy Horns
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Old Mossy Horns
Joined: Feb 2007
Posts: 18,929
colbert county
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Alton Brown agrees. 140-145 is plenty for a pork tenderloin. Then wrap so it’ll finish
“Socialism only works in two places: Heaven where they don't need it and hell where they already have it.” ― Ronald Reagan
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Re: Smoking a Pork Loin
[Re: cartervj]
#3481885
09/08/21 06:17 AM
09/08/21 06:17 AM
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Joined: Aug 2013
Posts: 9,576
BPI
14 point
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14 point
Joined: Aug 2013
Posts: 9,576
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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.
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Re: Smoking a Pork Loin
[Re: BowtechDan]
#3481957
09/08/21 08:32 AM
09/08/21 08:32 AM
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Joined: Dec 2006
Posts: 16,967 Madison
BowtechDan
OP
Old Mossy Horns
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OP
Old Mossy Horns
Joined: Dec 2006
Posts: 16,967
Madison
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Appreciate the inputs everyone.
Nathan Carl Goff 19 Sept 2016 - 14 Jan 2017.
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