Newbie - please help with pork loin roast

[Crimson Ghost]

we picked up a new digital Bradley smoker.  I have used smokers in the past for turkeys, but never a pork loin roast.

I read the recipe on the Bradley web site for the bone in pork loin.  I have prepared it and it is marinating as I type.  How long & at what heat do I smoke it for ?  5.5 pounds.

The marinade looked great !  it killed me to pour water over it -- but its in the fridge now.  Thanks !!

[beefmann]

Crimson,

First off .. welcome to the forum and you  will find a lot of usefull information here as well as a lot of knoweldgeable people.

I did my first loin a couple of weeks back and here is the link,

http://forum.bradleysmoker.com/index.php?topic=8158.0

there quite easy and tasty as well

as for the heat i would cook at a box temp of 200 to 205 for 6 to 8 hours and an IT temp of 155.. any higher IT the loin starts to dry out... a few like the IT at around 145 and slightly  pink... also did a 2 hour smoke with maple..

Hope this helps

[Crimson Ghost]

Thank you for the reply, I will let you know how it turns out.  200 degrees for 7 hours -- I was really lost on that.  I'll post tomorrow how it goes over after my company leaves.  thanks again !1

[Smokin Soon]

Smokin pork loins are a winner! I have marinaded, injected and smoked many. It"s all good. I would just say that having a good quality instant read thermometer to back up the et73 Maverick that most of us use here. If it goes past 160 IT, its too dry and has no flavor. I think with today's prices of meat, I am not as casual with my cooking as I used to be.

[Crimson Ghost]

Hey Smokin Soon - thanks.  I did buy a new thermometer today  - and the port was on sale for $1.99 a pound !!  I was amazed - a huge bone-in pork loin ran me $11 bucks.  I'll smoke it tomorrow and enjoy good friends company - really looking forward to this.

My wife and I bought acheap smoker at home depot and just ell in love with the flavor and the atmosphere the smoker created.  I love this forum is here, I will have many, many more questions.....thank you !

[Habanero Smoker]

Hi Crimson Ghost;
Welcome to the forum.

I generally smoke/cook my loins at 225°F, applying 1:40 - 2:00 hours of smoke. I take them out when the internal temperature hits about 142°F - 145°F. The internal temperature will rise 2°F - 5°F after it is removed from the smoker.

[Crimson Ghost]

Uh oh....morning of and I have conflicting info.  My wife said we are planning an 8pm dinner (wines and snacks before hand) so I will not start the roast until about noon today.  But the Bradley recipe says to smoke and cook the entire time.

[Smoking Duck]

Welcome, Crimson.

You don't want to smoke the entire time.  Only smoke about 2 hours....cook the rest.  Sometimes the Bradley recipes aren't as clear as they need to be.  If you smoked it the entire time, it would probably be way too ashen-tasting for your likes.

SD

[beefmann]

smoking duck is correct .. only some smoke is all you  need, most of which is a personal preference... start  with  2 hours of smoke and cook till done ...then you caan adjust your smoke taste accordingly

[Crimson Ghost]

Smoking Duck & Beefman (gotta love these names !)

thank you.  I am going to do as you advice and cut back on the smoke, we tend to prefer the "extra" smoke flavor - but since we have company coming over it would be difficult to know their tastes. 

Here's what I am planning after reading the responses:

210 for apprx. 7 hours (5.5 pounds with bone in).  I'll cook with smoke for the first two hours and will probably smoke for the final hour - I picked up a new thermometer and I will watch for an internal temp of 142 and pull it then -- at this point should I cover it with foil for a 30 minute rest prior to serving?

Thanks again !  very happy that you all are here with the experiance !!!

[beefmann]

Crimson,

You are welcome,,,I hope that you wrap in foil then wrap in a towel and place in an cooler.. makes a  huge difference..

on your next pork you  may  want to try a  pull apart  pork and take it to a higher  IT around 180 to 190 and it  almost falls apart and still delicious.. only thing it takes longer

[Crimson Ghost]

Beefmann - I just read your post to the wife and kids....a resounding "MMMMM" was all I heard - they love fall apart meat, I usually make that in the crookpot.  The kids are already asking us to try that next weekend  :-)

[KyNola]

Crimson,
Welcome aboard.  Habs, the Beefmann and Smoking Duck have you hooked up.  The method Beefmann mentioned with the foil, towel and cooler(FTC) is a storage method in the event your loin is finished sooner than you anticipated.  It will keep the meat warm and juicy.  One thing to note, don't put any ice in the cooler.  You can substitute a microwave oven(not turned on) for the cooler.

Are you planning to use any type of rub on the meat?  You can always paint it with cheap yellow hot dog mustard and apply your favorite rub prior to smoking.  You won't taste the mustard but it will make the rub adhere to the meat better.

Have fun and let us know how much your guests raved about your dinner!
                             KyNola

[Crimson Ghost]

Hi KyNola,

I followed the Bradley recipe:

Marinade:
• 250 ml (1 c) salt
• 250 ml (1/2 c) brown sugar
• 1 can frozen apple juice concentrate
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) seasoning salt
• 15 ml (1 tbsp) soy sauce
• 125 ml (1/4 c) white sugar
• 125 ml (1/4 c) honey
• 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice

I prepared it last night and its sitting out right now, I will start to smoke it around noon and dinner is planned for 8pm.  So I will pull it at 142 degrees and FTC it as you all described.  I am going to add some pineapple to the top of the roast in the last hour of cooking and I am also planning on using pineapple juice in place of my water. 

[KyNola]

Your guests are in for a treat!  One word of warning, once your friends get their first taste of the food that comes out of your Bradley, they will become real pests wanting to know when you're smoking something else. ;)

KyNola