concerned pork loin

Times are a guideline. An accurate thermometer reading is your most trusted determination of doneness. I would pull and rest the pork at the present temp of 145.

You didn't mention the weight of the rolled pork loin or your cooking temp. More info would help.

240 was temp and the pork loin was 6lb

quote:

Originally posted by Elkman:
240 was temp and the pork loin was 6lb

That sounds about right +\-. Did you start the pork with the smoker or pre-heat the smoker? Did you season the smoker before your pork cook?

I started it with the loin in the smoker.I wiped the smoker out with a wet rag and let it dry.I seasoned the smoker for 4 hours one day and the next day for another 4. the instructions said min. of 4

Allowing for the smoker to come to temp, and the pork loin acting as a heat sink, I'd say your cook way normal.

The 1.5 hrs you mentioned is most likely the average time for fully taking a pork BUTT to a completion temp of around 195. Not the temp for a pork loin... And in particular, different people will want their loin at different temps... Rare to well done. But again, there is no 'recipe' for BBQ. "It's done when it's done". (TM)

Pork loin just doesn't take 1.5 hrs/lb. It doesn't have the rendering to do like a pork butt. I think your cook was right on, but the planning was a little off. No worries. You've got it down for the next time, and a little experienced gained.

I've had my smoker for 4 years, and I'm still gaining knowledge.

Even though it was early, how did it turn out?

Speaking of early, that seems to be what's happening with my daughter in law's pregnancy.

Like the good cooks said above,it sounds normal.

Books never mention that "seasoning" helps to start taking the bright,shining interior walls away and eventually looks like "granny's ol' black iron skillet".Another 25 cooks with lots of fatty meat and it will really start to cook normal.

Max is a great cook and knows to get it out of that heat quick.At 240º oven temp that 145º internal temp loin will probably rise a few more degrees to around 152º-153º.Not brined that temp probably has risen a little past medium done.All said you should have been about where you wanted it.

Since my diners are trained on doneness levels,I pull it by 140º and let it rise to about 145º for carving.My guests know to expect just a little hint of pink in pork loins/tenderloins.

That's how I like my loins and tenderloins Tom. Since mom moved in with us over a year ago, any hint of pink creates problems (with any meat actually). So we use a few tricks...juices, sauces, microwave, end cuts.

Yep.even back in college days I used the very low,intimate lighting,so they could only taste and mouth feel and not stare at before trying .

Good idea. I've got a dimmer in the dining room.

Thanks guy's for all the reply's. It turned out good a little dry. I should of pulled it at 140 and I think it would be perfect for us.I did brine it for 24hrs before I smoked it.I have a log book so I will be able to go back and check to see how to improve. The smoke flavor was perfect and so was the rub.

Have a great day. Mark