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

mjs2171

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?

tulocay

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

gdenby

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.

fishlessman

i would probably pull it even lower, maybe 135 and reverse sear it at the end

Nature Boy

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

Griffin

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.

mjs2171

Great suggestions.  So, how many hours are we looking at then.  Perhaps an hour per pound, 45 minutes per?

GrannyX4

I pull at 135 and IMO it's perfect. Very lean piece of meat. ;;)

SmokeyPitt

I would guess 2.5-3 hours at 275 dome.

GATraveller

+1 on what they said!!  

johnkitchens

Don't pull at 160. It will be dry as dirt!