Any tips on how long it will take to smoke, its about 4 pds (Its a whole pork loin) and to what temp..145?
I am going to slice when done and serve with a rosemary balsamic glaze, so I was thinking of just a simple rub of garlic and onion powder.
It has a lot of fat on top so I don't think I will use bacon.
I usually pull mine at 150 then FTC for a bit.....just don't leave it in the oven all night! ;D
C
It's difficult to pin down times. Depending on several factors, if that is the only food that will be in the smoker, it can take 4 to 6 hours. I generally use a cabinet temperature of 225°F, and apply 1:40 - 2:00 hours of smoke. I generally trim the fat to 1/8" - 1/4", and cook until an internal temperature of 140°F. During rest the carry over should bring it up 3°F - 5°F higher.
I'm with Habs on pulling at 140F. Time is such an arbitrary thing.......it may take me 4 hours to get to 140F and it may take someone else 6 hours due to ambient temp, wind, etc. I would plan on a 6 hour cook time and should it get done in 4 and too soon for dinner, FTC for 2 hours. You won't need any bacon if your fat cap is 1/8" or more though it certainly wouldn't hurt.
Yea, don't leave it in overnight, unless of course, you're being distracted by a cute little girl......then, it's ok, right WTS? ;D
Good luck,
SD