B day. Did a loin the other day with average results. Tried. 2ish pound Pork loin today. It came out fantastic, smoked it. Tented with foil for. No pink. hot and juicy. Enjoy. Temperatureby Anonymous. Get a remote thermometer, close the lid. No peeking. Cook by. NOT time. Too many variables with time. Outside air temp and. My take on loinby Anonymous 6 lb. Did rub store bought. Inject with mixture of apple. Worcestershire. I smoke with hickory. Do this. for every game that doesnt start at noon People love it. Countrystyle pork ribs come from the loin and are thicker, shorter and meatier than longer, thin spareribs. Slow braising in a savory tomatobased barbecue sauce. For this July 4th weekend, I made dwaeji galbi, pork ribs, which is another Korean favorite BBQ dish. I like to use baby back ribs aka pork loin back ribs for. An awesome smoked pork loin recipe thats foolproof Photos included. Ask me to. make for weddings, birthdays and other events. I use an acorn smoker and. Will take close to four hours. Pork Loin Back Ribs Oven' title='Pork Loin Back Ribs Oven' />Always worth it. Cooking times per LBby Anonymous what time rate and temp to per LB for a boneless pork loin Thermometerby Ilovepork I am smoking a pork loin and my thermometer broke. I am smoking at 2. How long would I cook this. Its 2. 4 lb. This works for meby Richard B. I buy my pork at Costco. I cut. in half and do my rubmarinate stuff 3. I have a. Masterbuilt electric cabinet smoker. I put the two halves on the. Close the smoker and resist the urge to peek from then on. I will set. at 2. When up to. temperature I will dump my wet smoking chips and then wait. Ive. had good luck with this method, over the years I learned to be patient. Letting it rest under a foil tent for at. Cooking times per LBby Anonymous what time rate and temp to per LB for a boneless loin Sublime Pork Loinby gmillioni I tried something different. Season, brine, rub or do whatever. I rub a paste mixture of bbq sauce. This is an experiment. First I added. applewood at 2. Then I put the prepped loins into the smoker, shut. I set the timer at 1. Set your electric smoker time for 1. When I woke up at 7am I checked on. They had been in for about 6 to 7 hours at 1. Next step leaving the loin in I added more applewood. After about. 2 hours I checked the internal temperature. It had hit 1. 50. I took them. out, I was aiming for 1. Thats it. They turned out very moist and. This is the first time I tried such a low heat for a long time. The 1. 45 degree internal temp will take much less than. Now that I know I can smoke and go to bed, it means the meat will be. Its done before noon depending on how one. What I learned is that very low heat. Raising the. internal temperature takes much less time than. Next time I will keep the smoker temperature at. Pork loins are such a forgiving meat as long as you dont dry them out. I will smoke more difficult meats this way and see what happens. St. Louis Style Ribsby Bluiz. First timer here. I am going to attempt to smoke a 5 lb. St. Louis Style Ribs. I have the rub on and. I want to cook them at the same time. How long should I cook them and at what temp I was thinking. Using Apple Juice in liquid pan and apple chips as the wood. I have an electric smoker. Looking for some experienced. Thanks. 1. 45 is the keyby Anonymous Do not, I repeat do not treat pork like it needs to be dry to be. I smoked a 6 pounder at 2. Rest 1. 5 2. 0 minutes and enjoy I have found that many older. Anonymous Jake and anonymous. Smoke with a cooking thermometer to 1. Pull. it out of the smoker and wrap in foil for 1. You will. have a juicy pork loin every time. Dont finish on a grill. That. adds to the risk of drying it out. Also you can put a metal pan with. You can brown the it in a large. Some rubs will give the crispy finish as well. Jake I cooked a 4lb boneless pork loin tonight for 3hrs. I. wrapped it during last hour of cooking. I cooked it at 3. What would. be a right temp and time to cook it atAnonymous Six pounds, for 3hrs at 2. Masterbuilt smoker. I foiled it for one more hour at 2. It was way too dry. Next time I will smoke it for 3 hours total at 2. I have an almost 8 lb boneless loin, is 4 12 hours at 2. I have guests. coming over and dont want to ruin it. Degrees is true by Anonymous I worked at Outback Steak House when the pork temperatures changed. This was a big deal at the restaurant. Masterbuilt electric smokerby Mikespat I have one large wild boar loin that I cut into two. I soaked. them in milk for 6 hours then rinsed and rubbed with a pork dry rub from. I then weaved regular unseasoned Bacon and wrapped them both. I put them in. the fridge overnight, then smoked them with apple chips for 4 hours at. I used my Masterbuilt electric smoker. Halfway through I wrapped. THEY CAME OUT PERRRRRRRFECT. Dont use apple juiceYuk Pork loinby Anonymous Im brining in a salt and maple syrup mix. Then I am going to. Smoke Chipsby TSmoker I prefer to smoke mine at a low heat around 2. Cherry or apple wood chips are great for pork. If anyone has ever. I am talking about. Use. moderation and everything will turn out great. Also, I place a stainless steel pan filled with water at the bottom. This will keep the. Bitter smokeby Chuck Bitter smoke you need to use a much milder wood like pecan or cherry mesquite is too harsh to smoke that long. I am now a smokerby Jason Behr I bought my smoker 2 months ago and I ended up getting rid of my. BBQ. Never again will I need it after discovering this. I use it for burgers, dogs and pizza. Ive also made pork loin, bacon wrapped pork loin, beef and pork. BACON BOMB I have tried dry rubs and wet and I must say I like a nice sauce better. I Love My Masterbuilt Smoker Smoking Time For a Pork Loin. Bitter smokeby 3rd time the charm I added mesquite 3 times smoking a brisket. Got a build up of. From now on, only adding. Masterbuilt. electric smoker. I will smoke a pork loin on a Weber Smokey Mountain. Theres so much to remember, I hope I dont. Keep repeating the mantra, low and. Wish me luck Pork Loin tempby Anonymous The USDA has recently revised its pork temp to 1. They did this in the summer of 2. They have not relayed the information to the. On my charcoal grill I keep the temp. I finish it off with a gas. Put the rub on and wait to baste it until about 2 hours before. Ive put both rub and marinade on before smoking, but feel that the smoke does not penetrate as far into the meat. I put pepper, basil, parsley, Lowery seasoning and another grilling seasoning on it. I baste it with whatever BBQ sauce there is in the house, with some old wine that has gone past its drinkable stage. Let it rest overnight and throw it on the gas grill the next day and it will bring out the smokey flavor. Like you have never tasted beforeTips for smokingby DRL Some very important steps to great smoked pork loin. BRINE your pork loin first. Brining changes the. SMOKE your meat right away. Do NOT preheat the smoker. Add the. meat to a cold smoker and crank it up to high. Boneless Pork Loin. Smoke will only. penetrate the meat until about 1. Once the outside of the meat is above that temp, no more. You might as well finish it in your. LOW and SLOW gets most smoke flavor into your finished product BITTERNESS will only come from adding resinous think pine woods or. Avoid these two things and. Dan. Do not over cook porkby Bestpeople I cook pork loin in my gas smoker at 2. When the thermometer reads. I wrap it with foil and let it rest for 1. This is safe because American pork no longer has parasites in it. It is also important to marinate pork in a salt solution to increase the moisture content. You will find your pork moist and flavorful.