Author Topic: Boneless Pork Loin Roast  (Read 1981 times)

Offline GaryandKari

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Boneless Pork Loin Roast
« on: December 27, 2008, 01:58:53 PM »
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.

Offline westexasmoker

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Re: Boneless Pork Loin Roast
« Reply #1 on: December 27, 2008, 02:01:19 PM »
I usually pull mine at 150 then FTC for a bit.....just don't leave it in the oven all night!  ;D

C
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Offline Habanero Smoker

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Re: Boneless Pork Loin Roast
« Reply #2 on: December 27, 2008, 02:09:12 PM »
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.


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Offline Smoking Duck

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Re: Boneless Pork Loin Roast
« Reply #3 on: December 27, 2008, 02:35:42 PM »
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

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