Pork Loin Roast cook time question

[dreys50]

I am going to try out the "Coca-Cola Ham" recipie from the other forum, I was wondering if anyone has done this or has experience with Loin roasts that could give me a rough estimate of cook time for a 4lb. boneless roast @200F to an IT of 150F?


thanks!

[FLBentRider]

I have not used that recipe, but I would estimate 3 to four hours.

[OU812]

When I do pork loins with an cabnet temp of 220 F it only takes bout 4 hr and I try to pull outta the smoker when the IT hits 145 F tent a wile and the IT will rise to 148/150 F

Let us know how you come out.

[shoresdiver]

I just did two 1.25 Lb. tenderloins yesterday, and they were up to 153 F in about 2 hours with the cabin temp set at 205 F.  (I'd post pictures, but they didn't last long enough for photography).

[OU812]

I just did two 1.25 Lb. tenderloins yesterday, and they were up to 153 F in about 2 hours with the cabin temp set at 205 F.  (I'd post pictures, but they didn't last long enough for photography).

The tenderloin is quite a bit smaller than a loin roast you really gotta watch them.

Speakin of tenderloins I got some in the freezer I should do up.

Thanks for the reminder shoresdiver.

[EZ Smoker]

2 weeks ago I smoked 2 pork loin roasts of 4.5 pounds each.  They were on the same rack, but I didn't rotate the rack front to back.   I was cooking at a temp of 200 F, using my PID to keep the temp constant.   After 3 hours, the one closer to the back was at 153 IT, while the one closer to the front was at 141 IT.

So the placement, front to back, and of course on which rack will make a difference, but for a single 4 pound pork loin roast cooking at 200 F, I'd guess you could hit 150 IT in 3 hours or so.

[Habanero Smoker]

I don't like to provide time estimates, but my average times are close to what OU812 posted. I smoke/cook at 225°F and take them out at 142°F.

[ArnieM]

You really have to watch the boneless pork loins.  The IT can really zip up there quite quickly.  I just watch the temp and forget about the time.

[dreys50]

Thanks for all the input everyone. I always go off the IT for determining when its time to finish, but as this is my first time with this cut of meat I wanted to have a ballpark idea, because for longer stuff I usually cook through the night.