Time in pit for 3 lb pork loin at 225°?

[ttkt57]

I've never smoked a small pork loin like this. How long do you think it will take to get it to 145°F smoked at 225°F?

[ssv3]

I'd go higher temps to avoid drying it out since loin is very lean. I prefer hot and fast when it comes to loin. I pull about 140 it and let it carry over a few degrees to 145-150 ish.

[Hoss]

I agree with ssv3.Hot and fast,pull at 135-140,tent and rest.3 pounder.I am guessing 30-40 minutes at 400 f.Use your instant read thermometer and start checking at 20 minutes.You can keep cooking longer but you,me nor anyone else can uncook anything.

[Shadowdog500]

Don’t know, I’m do mine at high temp.

I may try this recipe for the pork loin tomorrow. https://youtu.be/CA90XAOMQPI

[ttkt57]

Just making sure we're talking about the same cut. I'm not talking about a pork tenderloin. I'm talking about the pork loin or loin roast or New York roast.

[guero_gordo]

Wife brought one home by mistake. I used this marinade, but didn't keep any cooking details. IIRC it was a slow roast, cuz it needs more time to break down than a tenderloin, but it's still pretty lean so will dry out if left too long, like a 'stack" of pork chops

https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375

[ssv3]

Yup! Pork loin. Same goes for tenderloin though.

[LloydQ]

I prefer grilling over smoking, but that's just me. It is very easy to overpower a pork loin with smoke. Plus, I like to finish with a glaze and get a little char on the fat.

[THoey1963]

Yep, pork loins and tenderloins are both lean cuts of meat. I go indirect until about 120*, and then sear the outside to 140*, rest, slice, and serve.

[thirdeye]

I've never smoked a small pork loin like this. How long do you think it will take to get it to 145°F smoked at 225°F?


I smoke loins all the time for pot lucks or football Sunday sandwiches. I inject with a lightly salted apple juice and smoke for about 90 minutes at 275°. I pull them about 140°.

https://i.imgur.com/uBzlBX7.jpg

https://i.imgur.com/i18CgKt.jpg

Rib end roast

https://i.imgur.com/9qIb4px.jpg

Sirloin end roast

https://i.imgur.com/G3ymfxb.jpg

[THoey1963]

Those look delicious Thirdeye...

[ttkt57]

I went 225°F till internal was 145°F (about an hour and a half), rested, then seared in the oven at 550°F for ten minutes. It was really good but maybe just slightly overdone. Next time I think I do the same smoke and sear but pull at 140°F and see if it's a little juicier.

[thirdeye]

I went 225°F till internal was 145°F (about an hour and a half), rested, then seared in the oven at 550°F for ten minutes. It was really good but maybe just slightly overdone. Next time I think I do the same smoke and sear but pull at 140°F and see if it's a little juicier.

Injecting will really help.