we picked up a new digital Bradley smoker. I have used smokers in the past for turkeys, but never a pork loin roast.
I read the recipe on the Bradley web site for the bone in pork loin. I have prepared it and it is marinating as I type. How long & at what heat do I smoke it for ? 5.5 pounds.
The marinade looked great ! it killed me to pour water over it -- but its in the fridge now. Thanks !!
Crimson,
First off .. welcome to the forum and you will find a lot of usefull information here as well as a lot of knoweldgeable people.
I did my first loin a couple of weeks back and here is the link,
http://forum.bradleysmoker.com/index.php?topic=8158.0
there quite easy and tasty as well
as for the heat i would cook at a box temp of 200 to 205 for 6 to 8 hours and an IT temp of 155.. any higher IT the loin starts to dry out... a few like the IT at around 145 and slightly pink... also did a 2 hour smoke with maple..
Hope this helps
Thank you for the reply, I will let you know how it turns out. 200 degrees for 7 hours -- I was really lost on that. I'll post tomorrow how it goes over after my company leaves. thanks again !1
Smokin pork loins are a winner! I have marinaded, injected and smoked many. It"s all good. I would just say that having a good quality instant read thermometer to back up the et73 Maverick that most of us use here. If it goes past 160 IT, its too dry and has no flavor. I think with today's prices of meat, I am not as casual with my cooking as I used to be.
Hey Smokin Soon - thanks. I did buy a new thermometer today - and the port was on sale for $1.99 a pound !! I was amazed - a huge bone-in pork loin ran me $11 bucks. I'll smoke it tomorrow and enjoy good friends company - really looking forward to this.
My wife and I bought acheap smoker at home depot and just ell in love with the flavor and the atmosphere the smoker created. I love this forum is here, I will have many, many more questions.....thank you !
Hi Crimson Ghost;
Welcome to the forum.
I generally smoke/cook my loins at 225°F, applying 1:40 - 2:00 hours of smoke. I take them out when the internal temperature hits about 142°F - 145°F. The internal temperature will rise 2°F - 5°F after it is removed from the smoker.
Uh oh....morning of and I have conflicting info. My wife said we are planning an 8pm dinner (wines and snacks before hand) so I will not start the roast until about noon today. But the Bradley recipe says to smoke and cook the entire time.
Welcome, Crimson.
You don't want to smoke the entire time. Only smoke about 2 hours....cook the rest. Sometimes the Bradley recipes aren't as clear as they need to be. If you smoked it the entire time, it would probably be way too ashen-tasting for your likes.
SD
smoking duck is correct .. only some smoke is all you need, most of which is a personal preference... start with 2 hours of smoke and cook till done ...then you caan adjust your smoke taste accordingly
Smoking Duck & Beefman (gotta love these names !)
thank you. I am going to do as you advice and cut back on the smoke, we tend to prefer the "extra" smoke flavor - but since we have company coming over it would be difficult to know their tastes.
Here's what I am planning after reading the responses:
210 for apprx. 7 hours (5.5 pounds with bone in). I'll cook with smoke for the first two hours and will probably smoke for the final hour - I picked up a new thermometer and I will watch for an internal temp of 142 and pull it then -- at this point should I cover it with foil for a 30 minute rest prior to serving?
Thanks again ! very happy that you all are here with the experiance !!!
Crimson,
You are welcome,,,I hope that you wrap in foil then wrap in a towel and place in an cooler.. makes a huge difference..
on your next pork you may want to try a pull apart pork and take it to a higher IT around 180 to 190 and it almost falls apart and still delicious.. only thing it takes longer
Beefmann - I just read your post to the wife and kids....a resounding "MMMMM" was all I heard - they love fall apart meat, I usually make that in the crookpot. The kids are already asking us to try that next weekend :-)
Crimson,
Welcome aboard. Habs, the Beefmann and Smoking Duck have you hooked up. The method Beefmann mentioned with the foil, towel and cooler(FTC) is a storage method in the event your loin is finished sooner than you anticipated. It will keep the meat warm and juicy. One thing to note, don't put any ice in the cooler. You can substitute a microwave oven(not turned on) for the cooler.
Are you planning to use any type of rub on the meat? You can always paint it with cheap yellow hot dog mustard and apply your favorite rub prior to smoking. You won't taste the mustard but it will make the rub adhere to the meat better.
Have fun and let us know how much your guests raved about your dinner!
KyNola
Hi KyNola,
I followed the Bradley recipe:
Marinade:
• 250 ml (1 c) salt
• 250 ml (1/2 c) brown sugar
• 1 can frozen apple juice concentrate
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) seasoning salt
• 15 ml (1 tbsp) soy sauce
• 125 ml (1/4 c) white sugar
• 125 ml (1/4 c) honey
• 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice
I prepared it last night and its sitting out right now, I will start to smoke it around noon and dinner is planned for 8pm. So I will pull it at 142 degrees and FTC it as you all described. I am going to add some pineapple to the top of the roast in the last hour of cooking and I am also planning on using pineapple juice in place of my water.
Your guests are in for a treat! One word of warning, once your friends get their first taste of the food that comes out of your Bradley, they will become real pests wanting to know when you're smoking something else. ;)
KyNola
Looks like I have one last question.
The Bradley recipe calls for Apple - is this the best to smoke this with ? I bought a full array of flavors (got a little crazy in the Cabella's store....love that place!)
I was just looking at some Tip steaks that Beefmann prepared....WOW - my wife decided to put her foot down and flex the wifley muscle....those tip steaks are on the menu next week :-)
<<god, this is a lot more fun than just smoking an annual turkey>>
Crimson,
Apple would be a good choice as would maple. Being from KY I am also quite fond of hickory on pork. You can always use a combination of smoke too.
WTS will be along to tell you to use mesquite but don't pay any attention to him. ;D (sorry WTS, couldn't resist)
KyNola
Crimson,
The wood you choose is more a matter of preference than anything else. The bradley recipe is really only a suggestion as to what type of wood. With that being said, apple would be a real good choice for your first smoke. The beauty of smoking is that you can really experiment with the types of wood until you find what you consider would be your favorite.
I don't generally roll smoke in the last hour if only because I believe it's a waste of wood in that smoke generally doesn't adhere real well to meat once it's past the 140F mark, but that's certainly your call and won't affect the taste.
Hope all goes well and this is the start of a beautiful love relationship between you and your Bradley.
SD
Once again I have to agree with the Duck. Smoking in the last hour is not something I would do. One thing to remember about the Bradley is that the smoke is a much cleaner purer smoke than what other smokers produce. It is more concentrated. That's why the smoke time of Bradley recipes is so much less than other conventional smokers.
Have fun!
KyNola
another good point KY ..
Crimson. with pork my favorite bisquets are maple, oak, misquette and special,,,as for the recipe you are using .. sounds like a great one to use and should enjoy it. As for many of us we have developted our own from others.
one book that I would recomend for recipes is ...
Weber's Real grilling br Jamie Purviance.
it gives some insite to the different seasonings and they counter parts for the best combinations of seasonings and some ideas to try as well...
as for your cooking projects I would love to hear about them and if you do have problems im sure that the bradley family can help you out
One last suggestion. If this is your first time using the BDS don't forget to preheat your BDS before you begin to smoke. If you are going to smoke at 210, run the box temp up to 250 or so before you put the meat in the smoker. When you open the door to put a 5 pound piece of cold meat in the smoker you will really knock the temp down in the tower. You can always adjust the temp later. Don't panic when you notice wide temp swings. They are common especially when first starting. As the meat comes up in temp, the swings will lessen considerably.
OK man, you're on your own now but we will be here if you have any questions. Enjoy the day and don't forget that you need to spend the next 8 hours tending to the smoker with beverage in hand! :D :D :D
KyNola
Quote from: KyNola on November 15, 2008, 08:04:20 AM
Being from KY I am also quite fond of hickory on pork.
You can say that one again!!! :D
Hickory smoked pork can't be beat! And hello from Northern Kentucky/Florence Boone area: Originally from Lexington and Owenton Ky 8)
A huge success!! This roast was better than we expected – our friends never smoked food themselves but it sounds like they are going to be picking up a smoker. I have already directed to this web site !
I did take some pictures, how do you post them here? Do I need to upload elsewhere and link to them?
Thank you for all the help !! For the games today we are going to smoke up some Buffalo Wings – I'll be starting that thread ever so shortly :-)
Thanks again for the wonderful advice !!!!
Crimson Ghost,
Here are directions on posting pictures http://www.susanminor.org/forums/showpost.php?p=768&postcount=11 The directions are from the faq section of the recipe site. If you haven't been over there check it out - lots of good recipes & info.
deb
Crimson,
as for The pictures yes you have to load them else where and link to them.. there two places the one i use is imagecave.com and the other is photobucket.com
both offer free accounts
congrats on your meal and enjoy further smoking
Congrats CG on your dinner. I know you knocked your guests out!
KyNola