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Title: Boneless Pork Loin
Post by: qcrowner on July 18, 2009, 08:33:58 AM

I am going to smoke roughly a 12lb pork loin today. Am I correct in thinking that I want to get the internal temp to 150? Any suggestions on how long to apply the smoke? I was thinking 3hrs of smoke, but maybe that is too long.

Title: Re: Boneless Pork Loin
Post by: beefmann on July 18, 2009, 09:16:46 AM

i would go for 2 to 3 hours of smoke and an it of 160 befor pulling, cook at a box temp of 215 to 220

Title: Re: Boneless Pork Loin
Post by: Mr Walleye on July 18, 2009, 09:25:02 AM

I'm with beefman on the box temp of around 215 or 220 and 2 to 3 hours of smoke. Apple or hickory would be my choice. For me I take the IT to 145 then tent with foil for 15 to 30 minutes. It will gain 3 to 5 degrees whilte it's tented with foil.

Mike

Title: Re: Boneless Pork Loin
Post by: qcrowner on July 18, 2009, 09:26:12 AM

Thank you Beefmann and Mr. Walleye. So, don't FTC it?

Title: Re: Boneless Pork Loin
Post by: Mr Walleye on July 18, 2009, 09:29:58 AM

You can FTC if you like, some people do. If you do you will likely get a 5 degree carry over for sure. For pork loins I usually don't FTC simply because it's a leaner piece of meat.

Mike

Title: Re: Boneless Pork Loin
Post by: qcrowner on July 18, 2009, 09:32:03 AM

Ok Thanks, Mike.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: qcrowner on July 18, 2009, 08:33:58 AM