bowhuntrmaniac -- Pork Loin

I have never cooked one but from what I have read is cooked on about smoker 200*- 225* till it reaches 140* on probe.Wrap with foil let rest 30-45 minutes. I would think if its cut in half around 3-31/2hrs,maybe couple oz wood.Hope this helps.

I wouldn't think of doing pork loin without brining it for 24 hours.

Click below for instructions on brining:

Brining

There is a simple recipe for brining pork. As BBQTom suggests--brining works well on pork loin.

ok I'll try a little brining today. BUT, I still need an estimated cooking time at 225 degrees for this pork loin. Can you help.?

Here is a quick 400 posts that might help you.

Pork Loin

The brining is a great idea,as the new pork loins are so lean,even a great chef has trouble cooking it well.

Most of us hot cook them on the grill,as they don't really have the collagen to break down,nor the fat to render.

Hope this helps a little.

there are really too many variables to give a set time for cooking a pork loin. Best thing to do is use a temperature probe and remove loin when it reaches 140 degrees.

db

quote:

Originally posted by bowhuntrmaniac:
ok I'll try a little brining today. BUT, I still need an estimated cooking time at 225 degrees for this pork loin. Can you help.?

Estimate is 2 to 4 hours, really depends on a few variables.

Go to Lowe's, HD, Walmart, any large store and buy a remote probe thermometer. Stick the probe into the pork center. Put the wire up through the vent hole.

Set the temp for 145 to 150. Pull, wrap and hold for an hour.

p.s. I change the title (it had your name, but I left it so you could find it).

If you want help with the forum, we can help with that too.

Please, how do we do pictures?

cal -- ya need to start a new thread on this. Might want to PM Smokin.

bowhuntrmaniac

Since there is variable in finish time when doing the pork loin, you'll want to give yourself some flexibility. Target the loin getting done early (that would be the 2 hr side of the 2-4 hr range Smokin suggests), and then double heavy duty foil the loin, wrap it in a beach towel and put it into a cooler. It will stay hot to the touch for a couple hrs or longer this way. If the loin takes longer to cook, it will then be finishing closer to your planned dinner time, but won't be delaying things. FTC for any earlier finish and prepare your other dishes while the loin waits for you. How cool it that?

Cook to temp as suggested by Smokin.