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Trying something new today and would like some thoughts...

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mjs2171
mjs2171 Posts: 26
in Pork
Good morning and happy new year to all.  Trying something new and wanting to smoke a pork loin as opposed to grilling one.  So, I got one that is close to 5.5lbs, brined it over night and now have it sitting with some rub ready to go.  I was thinking of cooking it at 275 for about 7 hrs or when my internal temp reaches about 160/165, pulling  and wrapping in foil for an hour or so and then slicing.  

So, did I go about this all wrong, or should this come out ok.  Thoughts?
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Comments

  • tulocay
    tulocay Posts: 1,737
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    I've only cooked pork tenderloin's, but I can't imagine it would take nearly that long. I also pull at 140. It will rise to 145 during the rest. Good luck
    LBGE, Marietta, GA
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  • gdenby
    gdenby Posts: 6,239
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    Pork loin has very little internal fat or connective tissue. While brining will improve it some, it will be too dry if it goes to 160. I agree w. tulocay, pull at 140. If the loin is well chilled before cooking, it will should have a 2 - 3hours of time to take smoke.
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  • fishlessman
    fishlessman Posts: 32,741
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    i would probably pull it even lower, maybe 135 and reverse sear it at the end
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Good suggestions already. I'm with Fishless on this. You'll want the sear to build up a tantalizing flavor crust.

    Happy New Year!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Griffin
    Griffin Posts: 8,200
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    Nothing wrong with experimenting a little to see what you like. I tend to smoke roast mine at closer to 350-400, but you could go low ans slow. The important thing is not to overcook it and at 160, you have overcooked it. USDA changed their mind a few years ago and said pork is safe at 145. I'd pull it lower (135ish-140) and then reverse sear a few minutes per side to get a good crust.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • mjs2171
    mjs2171 Posts: 26
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    Great suggestions.  So, how many hours are we looking at then.  Perhaps an hour per pound, 45 minutes per?
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    I pull at 135 and IMO it's perfect. Very lean piece of meat. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I would guess 2.5-3 hours at 275 dome.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • GATraveller
    GATraveller Posts: 8,207
    edited December 2013
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    +1 on what they said!!   :D

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Don't pull at 160. It will be dry as dirt!


    Louisville, GA - 2 Large BGE's
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