Help,How long guideline wise to cook 4-5 Lb Pork loins?
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capt,
loins dry out really bad
myself my best luck has been to pull them at 150-155f, wrap in foil and let rest 30 mins.
3 years ago the usda changed their pork minimum temp down to the medium/medium rare range as the the laws reqarding the feeding of hogs had been changed and no triachanosis had been seen in 10 years.
hope this helps
jack
ps. now if you are cooking bear or walrus you still have to go well done since they got triachanosis lol
loins dry out really bad
myself my best luck has been to pull them at 150-155f, wrap in foil and let rest 30 mins.
3 years ago the usda changed their pork minimum temp down to the medium/medium rare range as the the laws reqarding the feeding of hogs had been changed and no triachanosis had been seen in 10 years.
hope this helps
jack
ps. now if you are cooking bear or walrus you still have to go well done since they got triachanosis lol
capt. - I copied and pasted the notes I took the first time I did pork loin in my 008 below.Have done it the same way several times since with success...
1. 3.65 lb center cut boneless pork loin with a very light layer of fat.
2. Seared in a very hot skillet until well browned.
3. Applied a light coat of mayo mixed with my own rub. Then covered with several strips of extra pork fat that the butcher had given me and tied.
4. Placed in an unheated smoker at 4:00 PM with 2.01 oz. of hickory. Set smoker temp at 210F. Internal temp at start was 60F.
5. At 6:30 PM internal temp was 129F. Removed roast, placed on triple foil, poured on 1/2 cup of a citrus sauce that I threw together earlier, closed foil and put back in smoker. Raised temp to 225F.
6. At 7:30 PM internal temp was 140F. Since it was about 1/2 hour earlier than we had planned for, I simply turned off smoker and left the roast in.
7. Removed roast from smoker at 7:50 PM and let rest in the foil for 10 minutes. Internal temp was 145F.
8. Unfoiled at 8:00 PM and carved. Roast was absolutely perfect. Light pink and very, very moist. Coated slices with remaining citrus sauce and served.
1. 3.65 lb center cut boneless pork loin with a very light layer of fat.
2. Seared in a very hot skillet until well browned.
3. Applied a light coat of mayo mixed with my own rub. Then covered with several strips of extra pork fat that the butcher had given me and tied.
4. Placed in an unheated smoker at 4:00 PM with 2.01 oz. of hickory. Set smoker temp at 210F. Internal temp at start was 60F.
5. At 6:30 PM internal temp was 129F. Removed roast, placed on triple foil, poured on 1/2 cup of a citrus sauce that I threw together earlier, closed foil and put back in smoker. Raised temp to 225F.
6. At 7:30 PM internal temp was 140F. Since it was about 1/2 hour earlier than we had planned for, I simply turned off smoker and left the roast in.
7. Removed roast from smoker at 7:50 PM and let rest in the foil for 10 minutes. Internal temp was 145F.
8. Unfoiled at 8:00 PM and carved. Roast was absolutely perfect. Light pink and very, very moist. Coated slices with remaining citrus sauce and served.
Thank you !! I Had Three big chunks of pork Soaked in beer and CS rib rub over night then On my 008 at 1:00 P.M.At 225 for 4 hrs Pulled them put in foil and newspaper in Igloo for 1hour Juast as i was about to un wrap and eat had a vol.fire dept call went to call and came back almost all gone Mad and happy at the same time Glad to see the family eating but little mad they could of left me a little more!