Temp/Timing advice needed please

[Ukumfe]

I have a 10.25lb bone in ham and a 6lb boneless pork loin.I have about 20 people coming Saturday afternoon for Easter.I was going to start at 5am going until it was 150-155 internal then FTC.

Is that a good start time for it to be ready around 1 or so? should I start a little earlier? Anyone have any temp reccomendations? 

     

[IKnowWood]

Wow, over 16 lbs of meat.  and you are giving yourself 8 hours, with 1 or 2 hours FTC.  So 6 hours in the Bradley. 

I did a 5 lb boneless ham this last weekend and it took me 4 hours to get to 145.  Its already cooked so I did not worry about getting it to up there.

Your complication is you have both a bone in ham (already cooked I assume) and a raw Poerk Loin, pretty big at that. 

I think it is OK to do both, I would put the pork loin on the bottom first off.  And make sure to cut it into chunks so it fits correctly and not touching sides.  Use an internal probe for both the ham and the largest loin. 

I would make sure to take the ham out to warm up at LEAST 1 hour before smoking to get up to room temp.  The loin 30 minute to an hour before as well.  With that, as long as you do not open the door during the 6 to 7 hour cook time.  Sure I think you can get the loin to temp.  The ham, do not let it get to hot as it can dry out to much.  But since its already cooked (I assume) its ok if it only gets to 140. 

Others?

[BigSmoker]

You might be ok with the time if the ham is already cooked and not green.  I would cut the loin in 1/2.  Smoke at a higher temp like 275 on one of the lower shelves.  You might need to rotate the loin to cook it evenly.  I don't normally smoke lots of stuff at 1 time so I'm not the best of help sorry.

[jaeger]

Ukumfie,
Welcome to the forum!!!
You sound like you are on a mission! I think you will end up impressing a lot of people.
I would start the ham at 5:00 AM with the smoker at 200f.
I would start the pork loin at 7:00 AM. Same temp.
Start the smoke at this time for 2 1/2 to 3 hours.
At 9:30 rotate the bottom shelf (pork loin) and rotate the ham.
Check the internal temps at this time.
Check the internal temps again at 11:00 - 11:30. This is the time to make any adjustments that you need. If the ham is not close to your target temp, you should have time to move to the oven and finish with a higher temp(ie:300-325f) If you do this, then you can move the pork loin to a higher shelf and adjust the smoker temp at this time. All of the pork loins that I have cooked have been done within 5 hours at a temp of 225max. I would estimate that at 200f it will be done by 1:00.
Keep the door closed, No Peeking!!! other than recommended times. When you are making rotations, this is the time to check everything out and make sure everything looks OK.
Have hot water ready at the 9:30 rotation to change out your water.

One more thing, after every rotation and temp check, I would crank the heat back up to get back to your target cabinet temp of 200f as soon as possible. You lose a lot of heat everytime that you open the door and you need gain your temp back when you are cooking at such a low temp.
If at all possible, put the loin on the second shelf from the bottom, if you don't have enough room, make sure they are laying on the rack parallel with the heating element towards the front of the cabinet.

Let us hear some good news soon!

[Ukumfe]

Thanks for the responses guys,and thank you for the welcome jaeger.I have been around lurking in the shadows for a month now since I got my SS BS.

I put them both in at 5am this morning.I am doing the Maple Bourbon ham recipie from smoke and spice and Old's Coca-Cola "ham" from his site.I have both of them on the middle two racks with the ham on top(ham already pre-cooked).

I will post my results as soon as I can.I drive truck long haul so it might be next weekend before I can post them.I leave tomorrow morning from Osceola In.(real real close to Chez Bubba  ;D) to go to Spokane Wa.

Again thanks for the welcomes and responses nice to meet some of ya and be here!

[icerat4]

I have done a search and checked other sights on internal temp guidelines.They seem to be all over the map.Can some one here make up a general guide line on the internal temps for this bs machine.Some say chicken is 165 othe say 185 which is it.Please some one here give us the truth in the internal temps range.My bradley temp probe dosnt even go to 190 for the pork setting what gives here.Please some one make a realistic list for ribs pulled pork beef brisket chicken etc.This would be most helpful to us rookies.Just seeing all these different temps on other sights has me second guessing my self .I will trust you guys more then the other places ive seen them all over the map.Thanks alot for your help.CanYOU GUYS FILL IN THE BLANKS.


1.Pulled pork  190-195
2.chicken 165
3.ribs?
4.meatloaf 160-165
4.beef brisket 185-190
5.corn beef?
6.pork loin?
7.any
others please add them on


These are the general time ive took from here that ive seen.Please dont direct this to another post or link just fill in the blanks here thank you very much in advance.

[Habanero Smoker]

You are still going to get several post within this forum that will have a different temperature or a range of temperatures. My temperatures for brisket and pulled pork will probably drive you (and others crazy) so I not even going to post them ;D I'll just say the temperatures for pulled pork and brisket are below what you posted.

Start at the low end of the spectrum, and if you find you meat is too tough or too dry for you particular taste, then you can adjust the internal temperature the next time you smoke. If it is still too tough, you can always wrap it in foil and put it in the oven at 250F and finish it off.

[icerat4]

Please share your temps and reasons for them if you would please.Thanks habs

[Habanero Smoker]

Please share your temps and reasons for them if you would please.Thanks habs

On pork and brisket - I've been there; done that and won't post them again. :-X

The temperature on chicken is another matter. Like I replied in an earlier post. For whole chicken and dark meat I only go to 165F.; and for breast meat I will only go to 150-155F. The government recommended guidelines are too high. To my surprise when I revisited a USDA site that I had not been on for over six months I saw they updated their article on last Thursday, and I could not believe my eyes that this site actually is now recommending 165F for poultry.
http://www.fsis.usda.gov/Fact_Sheets/Smoking_Meat_and_Poultry/index.asp You need to scroll down to the bottom of the page to see the temps.

[icerat4]

I take it the pork and brisket are 190-195.Kinda like pull pok and the beef brisket the same deal.correct?. LOOK just above you for the posted temps please help me fill in the last question marks Thanks guys.