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Feb 12th, 2024
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 Pork Loin
#2775539
11/22/11 02:05 PM
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Joined: Sep 2004
Posts: 87
bohica
OP
Outdoorsman
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OP
Outdoorsman
Joined: Sep 2004
Posts: 87 |
I got asked to smoke a 4 pound boneless pork loin for Saturday-any ideas on how long to cook on smoker at @250. Thanks
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Re: Pork Loin
[Re: bohica]
#2776196
11/22/11 05:49 PM
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Joined: Jun 2011
Posts: 33
Txtrophyhntr
Light Foot
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Light Foot
Joined: Jun 2011
Posts: 33 |
I cooked one last weekend that was about 7# on the smoker and left it on for right at four hrs at 250. If cooked for much longer it tends to dry out.
"Better to have it and not need it than to need it and not have it"---Woodrow F. Call
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Re: Pork Loin
[Re: Txtrophyhntr]
#2776224
11/22/11 06:01 PM
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Joined: Feb 2010
Posts: 838
pafree
Tracker
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Tracker
Joined: Feb 2010
Posts: 838 |
If cooked for much longer it tends to dry out. i have taking a long skinny knife and make a hole through the loin. take a link of sausage and butter it up and slide it in the hole in the loin. the juices/grease from the sausage helps keep it moist.
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Re: Pork Loin
[Re: pafree]
#2776271
11/22/11 06:16 PM
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Joined: Jun 2011
Posts: 33
Txtrophyhntr
Light Foot
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Light Foot
Joined: Jun 2011
Posts: 33 |
If cooked for much longer it tends to dry out. i have taking a long skinny knife and make a hole through the loin. take a link of sausage and butter it up and slide it in the hole in the loin. the juices/grease from the sausage helps keep it moist. . That sounds awesome! I'll have to try that. I have also used the injection marinades. Those tend to work as well but some dont like the flavors.
"Better to have it and not need it than to need it and not have it"---Woodrow F. Call
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Re: Pork Loin
[Re: pafree]
#2776732
11/22/11 09:16 PM
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Joined: Sep 2004
Posts: 3,527
Old_Town
Extreme Tracker
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Extreme Tracker
Joined: Sep 2004
Posts: 3,527 |
If cooked for much longer it tends to dry out. i have taking a long skinny knife and make a hole through the loin. take a link of sausage and butter it up and slide it in the hole in the loin. the juices/grease from the sausage helps keep it moist. This old redneck man down the road from me fixes pork loin like that. It is absolutely delicious. Moist, tender and tasty as all get out.
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Re: Pork Loin
[Re: Old_Town]
#2778635
11/23/11 02:55 PM
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Joined: Oct 2008
Posts: 96
Geoff927
Outdoorsman
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Outdoorsman
Joined: Oct 2008
Posts: 96 |
Untill the internal temp hits 160, normally around 4 hours, like most folks are saying.
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