2 large pork loins

[weekendsmoke]

I am going to smoke 2 pork loins, each are 7 1/2 lbs. each . What temperature is best and typically how long should this take? I am feeding 15 people and I'm nervous!

[westexasmoker]

I try to pull with an IT of 150, ususally takes about 5-6 hours but thats with a 5 lb.er

C

[beefmann]

Weekend,

if you want them to be fall apart tender  for shreeded pork you  are looking  at 15 to 18 hours and an IT of 195 to 200 and a box temp of 210 to 220, and smoke with 3 hours of your favorite smoke. top vent open 3/4  to full open. You may try after the smoke replace the contents of the bowl with a flavored  drink, apple juice, oeange juice, soda, beer etc.

you  can figure cook time to be between 1 hr to 1 hr. 30 min for future referance. also dont forget to use your favorite rub

[weekendsmoke]

I won't be shredding the meat, I'm making large medallions. Would I cook them at the same temp for less time or lower temp same time?

[Tenpoint5]

For Sliced Pork Loin go with an IT of 145* Start your smoke a little early, then put your finished loins on a try covered in foil UNCUT it wont hurt them covered for an hour. You can also wrap in foil then wrap with a towel and stick in the Microwave for a couple of hours if you get done real early. Will make a better presentation to your guests cutting them a slab off right in front of them at the table, and they can see the juices running out. You can also slice when they arrive and place on a serving platter if your doing a buffet style dinner.  Just my thoughts.

Edit: Had to change IT from 150 to 145*. The 150* IT was for the Venison Loin I did.

[Habanero Smoker]

I smoke pork loins at 225°F, until they reach an internal temperature of 142°F - 145°F. Let them rest under tented foil. I do not FTC. Time factor will vary; depending on how fast you get up to the set temperature. I would shoot closer to WTS' times, and add a couple of hours.

But I would shot for a lower time, because if you find you are running behind schedule, you can take them out of the smoker and finish in a 350°F oven. If you have people who get nervous seeing a little pink in their pork, them take them to around 148°F, during rest they will rise another 2 - 3°F (if you finish in the oven expect about a 5 - 8°F rise).

[Mr Walleye]

I'm with Habs on this one. I usually take them to 145, then tent them with foil for 15 or 20 minutes. They will usually gain 2 or 3 degrees during this time.

Mike

[weekendsmoke]

Thanks so much!  I need to have these ready by 11 am so it sounds like I need to start in the wee hours of the morning. I will be slicing the meat in front of the guests so I don't want to make excuses.