Pork loins...

[dukker]

Question for ya...

Need to smoke 4 boneless pork-loins this Friday. Problem is... I need to cook 'em, then transport them 3 hrs from here. Figured to get them close on the IT, wrap in foil, put them in a cooler and head out.

[DarqMan]

Sounds like a plan to me.  Memorial Day my brisket was done at 11am and we didn't eat until 6:30pm.  It was FTC'd and still warm.  I think you should be fine.

[classicrockgriller]

Dbl Foil them.

Dbl towel wrap them.

And you will probably burn your fingers when you take off the foil!

I would go 6 to 8* below desired IT for the FTC time.

[Quarlow]

Did 2 pork butts saturday night. they finished at 12:30 sunday. FTC'd till 4:30. Iwas just able to pull them by bare hand. Like to boys said you should be fine.

[Smokin Soon]

For loins that are going into foil to travel, I like to glaze or sauce. Keep them moist and they will be good to go.

[Habanero Smoker]

Hi dukker;

Welcome to the forum.

What size is each loin? I consider my loins fully cooked at 142° - 145°F. If you are preparing them in a smoker, using low temperatures and depending on their mass, you may not get a carryover of 6 - 8 degrees. For the four loins, if there is enough mass the cooler should be able to keep them hot enough, but a secondary source of heat wouldn't hurt. I would purchase a couple of heat packs (the type you put in your microwave), or hot water bottles for additional heat (but if they accidentally open up you will have a mess on your hands).

[dukker]

Thanks for the replies.
The loins are 7-1/2 to 8 pounds each. I'll be cooking them in here...

[Quarlow]

Very nice Dukker. One day soon I will be building one just like it.

[Habanero Smoker]

Nice smoker. That load should keep your cooler plenty warm. If using low cooking temperatures I would take them out of the smoker about about 5 degrees before you target internal temperature. I generally will get a 2 - 3 degree rise in temperature at rest, but since you will be using the FTC method you may get about a 5 degree rise.

[dukker]

Very nice Dukker. One day soon I will be building one just like it.

It was a hospital pudding fridge at one time. The 8 racks are 18" x 26".  ;D Holds quite a bit of jerky or fish.
The inside walls are baffled, so air can circulate... I just need to find a convection fan that can handle the heat.

[Caneyscud]

Dukker --- very nice.  I'm impressed!

[Quarlow]

Dukker Scott at "Smoke and Stuff" sells fan kits the guys use for the Bradleys. I don't know if they are big enough. I am sure someone who has one will chime in, but maybe if one isn't up to it you could put 2 in. Here is his wbesite, might be worth checking out. http://www.smokeandstuff.com/

[dukker]

Thanks... the ones that are in there now, just won't take the temps. They kick out after a little while.

How long ya figure the cook time will be at 200-210 degrees?

I normally use my Traeger to cook loins, but it won't hold that many.