W E L C O M E to the Forum kev921hs!
I have a 5.5 pound boneless pork loin. I plan to dry rub and smoke until 155 degrees, then foil till over 160. I've heard 225 degrees is the min temp, but hotter might prevent drying. Your thoughts?
And the MOST important question - how long would it take at each temp? Is there any kind of time-per-pound rule of thumb? I've heard everything from 3-6 hours, and that makes planning dinner difficult. Father's Day dinner is depending on it, I hope you can help!
There are not hard time rules, since there are too many variables in the equation.
I would pull it out at 155-157F IT, double wrap in foil, wrap in a old towel, and put in a cooler (no ice) We call that FTC
That will allow you to hold the meat at that temp for at least a couple of hours.
I would plan on it taking about 4 to five hours @225F
So if you want to serve @5pm, start @11AM, use FTC if it's done a little early.
You are talking about a pork loin not a pork tenderloing (much smaller) ?