I need a rough guesstimate

[mazdaparts]

I'm going to be smoking 3 slabs of spares using the 3 2 1 or maybe the 3 1 1 method and about a 5lb boneless pork loin. The ribs are pretty much covered when it comes to how long they will take, but what about the loin? I kinda want to have them finish at roughly the same time for a birthday supper. I will have the loin probed with the et732 to make sure its to temp. Just don't want to screw up and not have it finish with the ribs or close to it. Any ideas?

[Pete Mazz]

Depends on the size, of course. I would put the loin in and let it cook for maybe 3 or 4 hours and then start the ribs. When it's at temp, wrap it and let it rest.

[mazdaparts]

thats a lot longer than I thought it would take, but like you said depending on size. Its about 18" long and 6-7" wide and 3-3.5" thick.

[Gizmo]

From experience my "guesstimate" on that size loin would be about 3 hours.
However - I usually cook at 250F and if you're doing that method on the ribs you are probably closer to 225F - which will take longer.

So put the loin on with the ribs or right after them.

Resting/wrapped in foil/towels and in a cooler (hot) will slow the loin's temperature drop and let you serve whenever you're ready. If you leave your probe in it and run it out of the cooler you'll notice the core temp will continue to climb a few degrees for about 40 minutes. Then it will slowly start to fall. You should be able to keep it there safely for about 4 hours and still serve hot food. fwiw

[Rev.Mike]

[mazdaparts]

Thanks for the replies. I know all meats are not created equal and will take longer or less time than you anticipate. But with the collective knowledge here I was hoping to get an answer like Gizmo's and Pete's. That is why people join forums like this. And I for one am not disappointed. I have also read up on varying temps to pull it off at. According to a lot of other forums they say to pull it off at 140 and wrap it in foil and towel and into the cooler. Like Gizmo said it climbs 5 degrees or so and then start to cool. That seems a little low in temp to me. I'm thinking pull it off at 150-155 and wrapping it. I have pulled country style ribs at this temp and they are juicy and cooked through. Slight pink if any at all. And the family and I did not get sick.

[Pete Mazz]

For pork, 145 is considered medium by the ~new USDA standards and is perfectly safe, given at least 5 minutes of rest. Pork loin does not have connective tissue that needs to be broken down and does not have a lot of fat to keep it juicy. Treat it like a beef roast. If you cook it much more, serve sauce or gravy.

[Gizmo]

Pork loin is probably my least favorite cut of the whole animal. I only cook it when requested - which is fairly often because it seems my neighbors like it - A LOT. So. I split it down, hit it with rub and wrap it in bacon. Open on the grate for about an hour to get a little smoke. Foil it shut with a good spritzing of water/apple juice or Ray spray. Probe it and run it up to 165F - BTW it's never mushy. Pull and rest about 45 minutes and serve. The bacon and moisture/steam from foiling seem to help. Electric knife down to 1/4 inch slices - pilled high on a bun with mayo and some of the bacon - not too bad. At least the neighbors love it. I've never paid too much attention how long that takes because I'm always cooking other stuff so I just pull it when the probe thinks I should.

That's all I got ….

[Pete Mazz]

Pork loin is probably my least favorite cut of the whole animal.

Same Here.

[noXcuse]

I eat pork loin about once every two months. I've tried pulling them at 140°, 150°, 160°, and 165°. In my opinion, pulling them at 140° with a 5 minute rest time is the best. It leaves them real juicy and just the right texture. The higher you go, the less juicy they are since there's no fat in them.

-----
Sent from my Droid Razr Maxx[TRADE MARK SIGN]

[Gizmo]

noXcuse I'll try that.
Hell, I'll try anything on that cut as long as you think it's legal...
…. cause what I've been doing aint impressing me much….
thanks

[Rodcrafter]

I like the way it is at 150-155 serving, because people look at so much pink and think it isn't done at 145. I would prefer it but I've had to try convince others to trust me before they would eat it. I do a lot of the same as Gizmo with mine it looks like a fatty when I begin slicing it.

[Tinker]

145 seems to be a good temp form and usually takes around 3 hours give or take depending on size
Then wrap in foil and let rest say 30 min melt in your mouth tender and very moist
Sometimes I rub it with dry rub some times I inject seasoning inside both methods have given good results
What is left over slice on the slicer and eat awesome sandwiches
As a matter of fact all this loin talk I'm going to go put one on for supper

[Tinker]

Last one I did no rub

[Smokeone]

I'm a 140 ish guy too. I generally rub it, and smoke it to like 100, then foil, till 140. Then off to rest. I have been known to throw it on a hot grill, direct flame, after it rests and starts losing temp. This gives some good color and some occasional crunchy bits. Gotta watch tho, if you tear or pierce the outside, the juice is gone quick! Don't ask how I know! ;)

[SmokinFF]

Loin is one of my favorites, as long as it's done right. I'm a big fan of smokin til 140-145 then a spritzin of apple juice, foil and rest.

[mazdaparts]

I may pull it early then. Its mainly for my Dad and some of the kids, the rest of us will eat ribs. I will have to try it since I cooked it. I only seasoned it will seasoning salt and pepper. I want to brine it but I didn't have anything big enough to use. I need to get a food grade 5 gallon bucket with a lid and an assortment of large "tupperware". I have seen some comps on tv where they use large clear plastic bags. Are these special bags or just trash bags? I thought about using a trash bag but was afraid they used some sort of powder to keep them from sticking.

And here is a wild off the cuff thought about injecting a pork loin. Could you heat up bacon grease just till it liquefies and inject it? Would it work? Has anyone tried it? I'm sure everyone on here has a container in the cupboard of bacon grease.

[Smokeone]

I'd be leery of the grease. I keep getting a rancid smell in my head.
At comps we use vac seal bags. I know some people inject then vac seal, to help get the injection through. We don't use the vac, we just seal the bag, and let the injection work. Don't know if it helps, but that's what we do.

[Gizmo]

Solo and I split a case of brining bags a couple years back and I for one am still using on that supply - HIGHLY recommend those.

[Tinker]

So how was the loin

[Pete Mazz]

These 2 gallon Ziploc Freezer bags will fit most meats. 13" x 15". If you need a bucket, go to a local pub or restaurant and ask for a half sized (2 1/2 Gallon) food grade . I have 2 old pickle buckets and I can brine 2 small turkeys in each.

http://www.amazon.com/Ziploc-Freezer-Ga ... iploc+bags

[Gizmo]

Why can't you use a brand new 5 gallon plastic bucket that's been scrubbed out?

[Pete Mazz]

Why can't you use a brand new 5 gallon plastic bucket that's been scrubbed out?

The half size fits in my fridge w/o removing shelves and a food grade plastic guarantees no bad mojo from the plastic (if you buy into that stuff).... and they're free!!!

[Gizmo]

Free's good

[Clover Ridge Smokers]

Remember.....nothing is ever "free"