Pork Loin Quandary

[bluedog20175]

OK, so I got two loins today of slightly less thant 4 pounds each.  The were on the on the smoker for over 4 hours and the internal temp is still only about 135-140.  I've checked them with 2 different probe thermometers and somehow they are "stuck" at this temperature for an hour or more and don't want to go any higher.  I've got the Bradley set at 230 and my temp varies from 215 to 230.  What's going wrong?  I'm sure these should be done by now.  Any suggestions?

[Keymaster]

They are in whats called a stall. Its kind of a equalibrium state when all the good stuff happens, Be pateint, it will get to Temp quickly and this is Normal. Sorry if its dinner time butyou gotta wait ;)

[KyNola]

Any suggestions?  Yep, take them out of the smoker, wrap them in foil and place them in your house oven(not turned on) for a bit.  They're done!  When you take them out and wrap them up, they will cruise up another 5 degrees or so. 145 is perfect for pork loin. 

[Ka Honu]

I wouldn't think you'd get a stall in a lean cut like pork loin.  There's not that much connective tissue and stuff in there to break down.

[KyNola]

I wouldn't think you'd get a stall in a lean cut like pork loin.  There's not that much connective tissue and stuff in there to break down.

Ditto.

They're done.  Take 'em out, wrap in foil.  They will cruise to 145. perfect.  Unfortunately the call for help came right at 4 and a half hours ago.

[Habanero Smoker]

I've found there are two types of stall's. The one we are familiar with that occurs around 160 - 165°F, but there is another stall around 140°F. This is a much shorter stall, and if you are using a cooking temperature of 225°F it shouldn't last much over an hour.

At 140°F, the collagen begins to shrink. This contracts the cell, and forces them to release their moisture. This rapid release of moisture will cause a stall, and sometimes I have seen the temperature drop a degree or two. The stall will be more pronounced in the end that is attached to the shoulder, since that end has more connective tissue.

[bluedog20175]

Thanks for the advice.  I've read about the stall on larger cuts but didn't figure it would happen with a loin.  Now I know.

Another question, should I continue to smoke during the entire time or cut the smoke off after 2 hours and let the heat do the rest.

FWIW, the meat wasn't overly smoky at the end of the cooking, and I ended up wrapping it tightly in foil and throwing it in a 200 degree oven. Next time I'll throw it in the oven wrapped without the heat as the sliced loin was a little drier than I liked, but the chopped loin one sauced was OK

Thanks again for all the advice

[Habanero Smoker]

If it is the sirloin end of the loin, you don't see that much of a stall. You will almost always see it while you are smoking beef roasts, turkey, or large chickens, and when smoking the shoulder end of a loin.