Need some quick advice

[MRH]

Ok guys, I need some advice on cooking times.  I have a 4 lbs pork roast and a 4lbs pork loin that I want to cook for tomorrow night. They both got cym and a rub early this morning. I figured maybe early in the morning tomorrow to start since the loin will only go to around 150 or so and the roast which a boston roast that is tied with string will head up to around 185 or so. What do you guys think?  Or should I start tonight later on?

Thanks,
Mark

[Smudge]

Oh boy, it's already 8 at night and the plan is to have this for tomorrow night's meal.

Get that thing in the smoker now.

[robs]

Throw em in. If they get done early, the will stay nice in a cooler for a few hours.

[MRH]

Ok Sounds like I better get them on and smoking!!! Just have to get up after a while in the night to change the water then.

Thanks everybody here we go :)
Mark

[robs]

This should be good advice, right? at least 1.5 hrs / lb?

[MRH]

We will see, its going now got it done and cooking at 10:00pm. I have the Bradley temp set at 205. I will go to bed and get up here in 4 hours to dump the puck water and put in fresh.  The only thing I am concerned about is having the loin getting overcooked by the time I check it in the morning.  If you go by the 1.5 to 2 hour per pound the total lbs between the 2 is 8 pounds give or take which equals about 12 to 16 hours which will work out good with FTC and plenty of time to spare. I didn't know if you total the 2 pieces or it would be somewhat less time with the different finish temps.

Mark

[robs]

Don't leave us hanging. I think worse case is that it gets done too early and it sits in a cooler for up to 6 hours.

I hope things work out.

[MRH]

 ;)  Looking good so far.... I was at 2am to change the water pan internal temp of the loin was at 134 so it made me a little nervous so I moved the temp down to 200.  I checked it at 6 and it moved up to 139 I moved one of the last 2 pucks by hand onto the plate and spritzed both the loin and roast with apple juice. Just opened it for the last time to move the last puck onto the plate (I used 12 hickory and 4 oak pucks for smoke) I should get get a couple of Bubba pucks !  Spritzed them again now I won't open it until the loin hits the low 150's, then move the thermometer into the roast to get it to the 180's.  Thanks Robs, and Smudge for the advice to get it going last night. I would have got it done but that would have had to push the temps up and I am betting the slower will be much better.

Mark

[robs]

Sounds good. Hope it works out. Good luck.

[MRH]

The loin just came out at 154 internal temp (14.5 hours), squirted with apple juice, wrapped in foil, towel and into the cooler.  I had it on the middle rack and the roast on top and when I changed the probe into the roast it was right about the same temp.  I kicked it up a few degrees to 215 since I stil need to get up to the 180's by supper!!.

Mark  ;D

[MRH]

Things turned out great !!! I thought the loin was a little bit dry, real tender, but tasty.  I think I need to try to do some butts as that roast I think had better flavor and more moist.  I have the rest of the loin in Buckboard Bacon cure for next weekend so that might be the ticket.


Mark

[robs]

I'm glad everything worked out!
rob