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View Full Version : Pork Loin and Sauerkraut - help with the pork loin, UDS style


handsareme
12-30-2011, 04:52 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, 10:35 PM
3 hours give or take.

Outstanding! :thumb:

handsareme
12-31-2011, 10:04 AM
Thanks!

handsareme
12-31-2011, 04:46 PM
Barrel's hanging out at 225*. Got some nice wispy smoke coming out!

expatpig
12-31-2011, 05:01 PM
Keep your eye on it, it's easy to overcook a loin.

handsareme
12-31-2011, 05:33 PM
Internal temp climbing through 110-115.

expatpig
12-31-2011, 05:51 PM
Are you going to throw it in with the kraut to finish?

handsareme
12-31-2011, 05:57 PM
It'll be sliced and put into a crockpot with the kraut tomorrow.

handsareme
12-31-2011, 06:43 PM
Pushing 140 internally. About to come off!

handsareme
12-31-2011, 07:10 PM
3 hours give or take.

Outstanding! :thumb:
Exactly. Thanks!