Whole lotta loin

[dewy]

My couisins son is graduating today.Yesterday my cousin showed up and asked if Id smoke the loins he bought for the party afterwards.I had no idea what I was getting into when I said yes as my experience with smoking loins is pretty limited.He brought the first 2 down, 12 lbs a piece about 9 oclock yesterday morning.I gotta admitt seeing 24 lbs of loin sitting next to my little bradley I was having some serious doubts but around 10 they were ready to go in.the first batch took 8 1/2 hrs to hit 155 degrees.I FTC and took them down to drop off at his house and his wife asked if I could do 2 more by 2 oclock this afternon. :oIve been up since 4 this morning, meats out, smokers warming and I hope I can get them done in time.First batch turned out really good if she doesnt dry them out trying to re warm them and by this afternoon Ill have done about 44 lbs of loin this weekend.My jerkey projects been pushed back a little but Im hoping to get it done this afternoon.

[Habanero Smoker]

Looks like you did a real fine job. I can only suggest that you only cook them to 145°F. Thats the temperature I take mine to, and also if they are going to be reheated that gives you an extra buffer. Also I don't FTC tender cuts of meat; but as a matter of fact I rarely FTC any cut of me ;D.

[dewy]

 intended to take em out at 145 after reading through the forums here yesterday.They kinda stalled out around 130-135 for a couple hours and were at around 142 when I checked em.Came in, took a shower, got dressed and went back out and theyd jumped about 10 degrees, by the time I got everything ready to take em out theyd climbed another 3 ;DDidnt have much choice in the FTC either, I didnt have any extra refrigerator space and the people I cooked em for were gone buying groceries, wasnt sure what else to do with em.

Right now Im 2 hours in, internal temps about 91 and smoker temps 171 and climbing.Sure takes awhile to heat back up with that much meat in there :o

[icerat4]

Im with habs here ftc only my butts.Lol i made a funny Me thinks, ;D ;D ;D

[Consiglieri]

How did you season the meat?

[Wildcat]

Way to go dewy!  Having faith in the BS makes her shine!  I hope you got an invite.  :D

[dewy]

Well, the second batch went fast, they were completely thawed unlike the first batch and I brought the smoker back into my screened in porch out of the wind.They were done in 4 1/2 hrs and they were much better then the first bunch I did.I didnt have much time to season the meat, just used a butt rub on them and injected them a couple times with some Tony Sachere Creole butter but they came out really good.The second bunch I put the rub on the night before cooking them and let them sit overnight, also trimmed more of the fat cap off of them as it was thicker then I thought.Went down for sandwiches last night, got a lotta compliments on the meat from almost everyone there.

Finally got my jerkey on around 1 oclock yesterday afternoon, it came out pretty good as well but took much longer then I thought, it was almost 10 oclock last night before I took it off.Might have to rig up a power vent of some sort next time or else do as a few others said and finish it in the dehydrator after smoking.Kinda leaning toward the power vent idea but dont know when Ill have time to work on it ;D

[Malc]

Sounds like you are now the expert on loins.  You get my vote, anyway. ;D