I have a question about smoking a pork loin (approx. 5 lbs). I plan on doing a dry brine, then a dry rub for this cut. My question is about cooking temp for my smoker. I have read on various sites a cooking temp of anywhere from 225 to 325 degrees. Since this is a much leaner and "cleaner" cut than a butt, I am thinking I can smoke it quite a bit higher than 225. If so, what is the recommended smoking temp, and at what internal meat temp (145 ?) do I take it out and let it rest. Thanks. What a great site this is.
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Pork loin cooking temp
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Founding Member
- Jul 2014
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- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I target 225, but don't sweat it until it clears 250 or higher. The only time I go into the 3s is for poultry or if I have something wrapped to power through the stall. That's just me.
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- Colorado
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Founding Member
- Jul 2014
- 2825
- Halethorpe, MD
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Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
+1 on what Jerod said. And I would pull it at 140, since pork is safe to eat at 145. On a 5 pound loin you will get carryover.
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Charter Member
- Nov 2014
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- Winchester TN
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I love smoking whole pork loin. It is one of my favorite things... I smoke mine at around 275 and it usually takes around 3 hours. I pull them off at around 140-145. Have never really had a problem with them being dry etc... I have been known to wrap them in a bacon basket weave before too. Big thing is (like most large cuts of meat)... do not cut or slice until you are actually ready to serve it... That is where you will run into some problems with starting to dry out.
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Thanks for the great information guys - just what I was looking for. I am going to give it a shot tomorrow. Also appreciate the tip about waiting to slice it. Makes a lot of sense when you think about it.
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Founding Member
- Jul 2014
- 2825
- Halethorpe, MD
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Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch
I hope you have a great cook! Even if you don't do it tomorrow, I would definitely give the bacon weave a try. It bathes the loin in nice bacon fat, and it really knocks it out of the park! Plus it just looks plain cool. 😎
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Founding Member
- Jul 2014
- 879
- San Ramon, CA
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Mark Garetz
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I think it depends on the quantity and quality of the smoke that is produced by your pit at various temps, if you really want a smokey flavor. I do mine at 225f because I get more smoke at that temp then something higher.
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