Help... Is 100# of Pork Loin on a Bradley 6 Rack Digital possible?

[ericjenks]

I really need some help.  I purchased a 6 rack digital smoker about 6 months ago – the best money I have ever spent!!!

I have smoked up to 40# of meat at one time and had great results.  Some friends have asked me to smoke 100# of pork loin for a new years eve party.  They want to eat at 5:00 on Thursday evening.  I have never tried that much meat.  It will fit, but can you give me some advice on time and temp and rotation of the racks to end up with a great product?

Thanks so much,

ej

[hal4uk]

Welcome to the forum EJ...

I'm thinking 3 40# loads smoked slow - to a point...
Maybe then pile 'em all in back up to finish temp...

But, That's a SWAG.

[classicrockgriller]

Welcome to the forum!

You get the prize for the toughtest question of the year!

100# of a piece of meat that is touchy as heck?

[hal4uk]

Dunno where I got 120# from... 
CRG's been helping me a lot with MATH today...

Make that 3-33# loads...
I'm just thinking you need some air circulation.

Theoretical loads ain't the same as what will work...

[_Bear_]

Man that would be a load. If you do this, just remember

[hal4uk]

Ok... Somebody send Bear a T-Shirt...

[Habanero Smoker]

Hi ericjenks;

Welcome to the forum.

I can't help you on times, there are just too many variables; and that is a lot of mass. My estimation that will be about 10 whole loins. Also every thing depends on how quickly your smoker get up to your set temperature, with that much meat it will take a while.

For loins you really don't have to worry about low and slow. I usually smoke them at 225°F, and bring them to a temperature of 140°F, lightly foil and the internal temperature will rise another 2°F - 3°F. The most I've done at one time was 18 pounds and that took a total of 6 hours (5 hours for one, and six hours for the other).

You can try smoking/cooking ahead, but reheating a pork loin will often end up drying it out. One way to reheat is to place it in a roasting pan, add some liquid and tightly seal, and reheat at 350°F. The best way to reheat pork loin is the slice it, put it in a pan with some liquid, tightly seal and reheat at 225°F. Also it is best to serve with a sauce.

Things to consider:
1- I would tie them, to form them into a more rounded shape. This will also allow the meat to cook more evenly.

2- Be light on the smoke. I generally use 2 hours of pecan.

3- Have a good instant read thermometer ready. Even rotating, some loins are going to finish sooner then others.

[Pachanga]

I think you are on your own on this one.

I have smoked 50 pounds of brisket many times.  The last brisket (top brisket, I don't rotate) comes off at 18 to 22 hours.  This is at a steady 220 - 225 temperature once heat rises in the chamber.  When placed in the Bradley in the evening, the chamber temperature is still not above 180 in the morning.

I would think you are looking at 30 to 40 plus hours.  Additionally, necessary rotating will add many more hours due to heat loss.  As Habs says, there are just too many variables.

I think hal4uk has a good idea on dividing into 3 into three smokes.

Good luck and slow smoking,

Pachanga

[FLBentRider]

W E L C O M E  to the Forum ericjenks!

Thats a whole lotta pig.

1. I would start right now.

2. I concur with the others - I would do it in batches. Pull it out a degree or two short of your desired IT, to allow for additional cooking when re-heating.

3. To re-heat, I would wrap in foil and into a 300F oven.

4. I put 3-4 hours of smoke on for our family, but if there are guests I will back off a little sometimes.

[KyNola]

EJ,
Welcome to the forum and good luck with this task. In my opinion 100 pounds of meat is an incredible load to try to smoke/cook with a 500 watt heater.  Once you put the meat in the smoker it is going to take forever to come back up to temp as 100 pounds of cold meat is going to keep the temp down in the tower for a long time.

I wish you well and will be watching with great interest how you make out.  It's not a task I would be comfortable in attempting.

KyNola

[Smokin Soon]

When I  do loins for the crowd at work, I pull them out, cool a bit and slice. Baste with a mix of Carolina Treet BBQ Sauce and maple syrup. Wrap in foil and heat up the next day in foil. Plenty moist and easy to serve. Could split into 2 loads if you had the time.

[NePaSmoKer]

100 pounds of pork loin wont happen. Way too much for the IT to even try to get there. Like others have said, break it down into smaller batches.

[Klondikesmoker]

eric

three batches sounds like the way to go.  How about using 3 smokers at once then they would all be ready at about the same time.  If there are some other members in your area you might get some help and have a smoker fest on your hands.  Three smokers lined up and full would be a great picture.


Klondikesmoker

[Pachanga]

100 pounds of pork loin wont happen. Way too much for the IT to even try to get there. Like others have said, break it down into smaller batches.

I think Nepas has posted the definitive authoritative word on this smoke.  He knows his business. I would listen to him.

Good luck and lower the load,

Pachanga

[Habanero Smoker]

For the reheating I agree with Smokin Soon. As I stated in a previous post, the best way to reheat pork loins in with a little liquid, slice and foil tightly; or add liquid and foil tightly.