Pork Loin and Sauerkraut - help with the pork loin, UDS style

handsareme · 12-30-2011, 03:52 PM

Well hello...as you can tell, I am new here. I, however, am not new to forums. I have searched but have come up empty. Therefore, I asketh your help.

First, I have built and used my UDS. It holds temps like a dream. Pictures of it will come.

My question has to do with the pork loin. It's a good size, 6.75 pounds. I am going to do a simple rub for it, with a little mustard thrown in. The question is, about how long will I need to smoke it for to get it to 145-150 internally? Assume a barrel temp ~225*. We are having a get-together at 2 pm on Sunday afternoon. The reason I say that, is because I want to know when I should smoke it. Saturday? Wake up early on Sunday? Keep in mind, we are going to church Sunday morning from 10-12:15, so anything that needs to happen (foiling, what have you) later in the cook would get delayed. I want some Brethren advice!

And I thank you. You'll be satisfied with the promise of pictures of the cook.

Bbq Bubba · 12-30-2011, 09:35 PM

3 hours give or take.

Outstanding!

handsareme · 12-31-2011, 09:04 AM

Thanks!

handsareme · 12-31-2011, 03:46 PM

Barrel's hanging out at 225*. Got some nice wispy smoke coming out!

expatpig · 12-31-2011, 04:01 PM

Keep your eye on it, it's easy to overcook a loin.

handsareme · 12-31-2011, 04:33 PM

Internal temp climbing through 110-115.

expatpig · 12-31-2011, 04:51 PM

Are you going to throw it in with the kraut to finish?

handsareme · 12-31-2011, 04:57 PM

It'll be sliced and put into a crockpot with the kraut tomorrow.

handsareme · 12-31-2011, 05:43 PM

Pushing 140 internally. About to come off!

handsareme · 12-31-2011, 06:10 PM

Quote:

Originally Posted by Bbq Bubba

3 hours give or take.

Outstanding!

Exactly. Thanks!

12-30-2011, 03:52 PM	#1
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	Pork Loin and Sauerkraut - help with the pork loin, UDS style Well hello...as you can tell, I am new here. I, however, am not new to forums. I have searched but have come up empty. Therefore, I asketh your help. First, I have built and used my UDS. It holds temps like a dream. Pictures of it will come. My question has to do with the pork loin. It's a good size, 6.75 pounds. I am going to do a simple rub for it, with a little mustard thrown in. The question is, about how long will I need to smoke it for to get it to 145-150 internally? Assume a barrel temp ~225. We are having a get-together at 2 pm on Sunday afternoon. The reason I say that, is because I want to know when I should smoke it.* Saturday? Wake up early on Sunday? Keep in mind, we are going to church Sunday morning from 10-12:15, so anything that needs to happen (foiling, what have you) later in the cook would get delayed. I want some Brethren advice! And I thank you. You'll be satisfied with the promise of pictures of the cook.

12-30-2011, 09:35 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	3 hours give or take. Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

12-31-2011, 04:01 PM	#5
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Keep your eye on it, it's easy to overcook a loin. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

12-31-2011, 04:51 PM	#7
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Are you going to throw it in with the kraut to finish? __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

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12-31-2011, 09:04 AM	#3
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	Thanks!

12-31-2011, 03:46 PM	#4
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	Barrel's hanging out at 225*. Got some nice wispy smoke coming out!

12-31-2011, 04:33 PM	#6
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	Internal temp climbing through 110-115.

12-31-2011, 04:57 PM	#8
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	It'll be sliced and put into a crockpot with the kraut tomorrow.

12-31-2011, 05:43 PM	#9
handsareme Got Wood. Join Date: 12-27-11 Location: Newton, KS	Pushing 140 internally. About to come off!