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Pork Loin help for a newbie.

 
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mlorenz26



Joined: 24 Jul 2010
Posts: 3

PostPosted: Mon Dec 20 10 1:21 am    Post subject: Pork Loin help for a newbie. Reply with quote

Hello everyone, Happy Holidays. I'm fairly new to smoking and have been reading through the forums and learning a lot from everyone, I appreciate it. I'm going to be smoking a Boneless Pork Loin on Christmas Day and had a few questions. The loin is 7.5 lbs and too long for my amateur electric smoker so I'll be cutting it in half. I plan on cooking both halves at 225 temp till about 140-145 internal temp than pull and rest. I'm trying to figure when I should put it on the smoker to have it done between 3-5 p.m, bearing in mind I'll be coking in the Midwest's cold winter, LOL.

1) Since it's in half will the cooking time change compared to cooking it whole? Will the two halves cook faster than a whole. I read on a previous post that at 250 it takes an estimate 45 minutes/lb, so I'm thinking around an hour to 1 hr 15 minutes per pound at 225.

2) I've also read about different resting periods. Whats a good resting period? 15 minutes, 30 minutes, 45 minutes or 60 minutes?


Any and all help is greatly appreciated. Thank you and have a great day.

Matt
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Mon Dec 20 10 3:01 am    Post subject: Reply with quote

I'd get it on the smoker around noon. I'd let it go to 145-150, personally, then let it rest at least 15 minutes...or up to a couple of hours. For a 15 minute rest just leave it on the counter tented with foil. If I need to hold it for 30 minutes or more, I'd wrap it in foil & towels and toss it in a small cooler. It'll be fine in there.

Every situation can be different, but I'd be surprised if it took longer than two hours on the smoker. I'd definitely start checking at the one hour mark.
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mlorenz26



Joined: 24 Jul 2010
Posts: 3

PostPosted: Mon Dec 20 10 9:24 am    Post subject: Reply with quote

Pit Boss wrote:
I'd get it on the smoker around noon. I'd let it go to 145-150, personally, then let it rest at least 15 minutes...or up to a couple of hours. For a 15 minute rest just leave it on the counter tented with foil. If I need to hold it for 30 minutes or more, I'd wrap it in foil & towels and toss it in a small cooler. It'll be fine in there.

Every situation can be different, but I'd be surprised if it took longer than two hours on the smoker. I'd definitely start checking at the one hour mark.



Thank you for the info Mark. I'm hoping it doesn't take more than 3-4 hours maximum but I won;t know till I do it. I'll just try and give me extra time to cook it and if it has to rest for an hour or longer I'll just make sure to keep it well insulated. Thanks again.


Matt
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Pit Boss
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PostPosted: Mon Dec 20 10 9:42 am    Post subject: Reply with quote

Sounds good, Robert
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uhmgood
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PostPosted: Wed Aug 03 11 3:53 am    Post subject: Reply with quote

i'd say pitboss hit it right on the head
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PostPosted: Wed Aug 03 11 5:00 am    Post subject: Reply with quote

Quote:
Posted: Sun Dec 19 10 12:21 pm Post subject: Pork Loin help for a newbie.

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