Author Topic: Boneless Pork Loin  (Read 3971 times)

Offline acords

  • Full Member
  • ***
  • Posts: 407
Boneless Pork Loin
« on: June 25, 2005, 07:53:14 pm »
I want to try a boneless pork loin tomorrow.  I wanted to try a small one first and see how it comes out.  (2.25 lbs)  I'm going to mustard/rub tonight.  Set the BS to about 210-220, cook to 160.  How long can I expect to smoke/cook?  Would FTC be appropriate for a couple of hours?  I planned on using apple.  Any suggestions would be appreciated.  Thanks

Grab me another Stout
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline Grillin and Chillin

  • Newbie
  • *
  • Posts: 56
Re: Boneless Pork Loin
« Reply #1 on: June 25, 2005, 08:21:16 pm »
At this current time, I have a 5lb pork loin on. This is my first smoke with a Bradley. I am at about 4 hours in and the internal temp is 150. I plan on FTC after mine is finished.

Offline acords

  • Full Member
  • ***
  • Posts: 407
Re: Boneless Pork Loin
« Reply #2 on: June 25, 2005, 08:28:42 pm »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Grillin and Chillin</i>
<br />At this current time, I have a 5lb pork loin on. This is my first smoke with a Bradley. I am at about 4 hours in and the internal temp is 150. I plan on FTC after mine is finished.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

What is your target temp?

Grab me another Stout
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!