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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: acords on June 25, 2005, 07:53:14 PM

Title: Boneless Pork Loin
Post by: acords on June 25, 2005, 07:53:14 PM
I want to try a boneless pork loin tomorrow.  I wanted to try a small one first and see how it comes out.  (2.25 lbs)  I'm going to mustard/rub tonight.  Set the BS to about 210-220, cook to 160.  How long can I expect to smoke/cook?  Would FTC be appropriate for a couple of hours?  I planned on using apple.  Any suggestions would be appreciated.  Thanks

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Title: Re: Boneless Pork Loin
Post by: Grillin and Chillin on June 25, 2005, 08:21:16 PM
At this current time, I have a 5lb pork loin on. This is my first smoke with a Bradley. I am at about 4 hours in and the internal temp is 150. I plan on FTC after mine is finished.
Title: Re: Boneless Pork Loin
Post by: acords on June 25, 2005, 08:28:42 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Grillin and Chillin</i>
<br />At this current time, I have a 5lb pork loin on. This is my first smoke with a Bradley. I am at about 4 hours in and the internal temp is 150. I plan on FTC after mine is finished.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

What is your target temp?

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