Boneless Pork Loin Smoking Time

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Boneless Pork Loin Smoking Time

by Laurie
(Picayune, MS)

How long do you smoke a boneless Pork Loin on an electric smoker?

What smoking temperature is correct for pork loin? Do you wait for the smoker to reach the temp before putting in the meat?

Most recipes say 3 hours at 225 but my smoker takes a while to reach 225 so Does that count as cooking time?

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Boneless Pork Loin Smoking Time

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Anonymous Pork loin with a bone NEW
by: Carl

Sorry to tell you, but a pork loin or tenderloin, has no bone

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Anonymous Pork loin with a bone NEW
by: Carl

Sorry to tell you, but a pork loin or tenderloin, has no bone

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smoke a loin not a butt NEW
by: jack

smoke it to 170 to kill the parasites that live in pork keep temp in smoker around 225 i like hickory nice ly done in 4 hours for a 4 lb butt of pork loin not butt takes konger need to go to temp 190
best wishes

thebarbecuemaster

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Alder smoker... NEW
by: Anonymous

I hear some wood types add bitterness after long periods of smoking. I have read to stay away from long mesquite times and idk about alder, but it is probably the same.

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Bone-in NEW
by: Anonymous

I can find all kinds of information on bone-less pork loins...how about something on a bone-in?? How long does a bone-in pork loin (not a roast) need to smoke? It is 10lbs.

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Water pan NEW
by: Adam

You put water in the drip pan for everything but fish and stuff your trying to dry out. Even water in it for hot dogs and hamburgers. I had the same question when I got mine too.

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Do you put water/juice in pan while smoking loin? NEW
by: Sip

Just got an Masterbuilt electric smoker for Xmas, and wanting to smoke a loin today. I've read most of the comments on this page, and have got some great advice, but wasn't for sure whether or not to put anything in the water pan. Any suggestions?

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Laurie-Temps and time NEW
by: Anonymous

Laurie yest that is a pre-heated smoker temp. So get it up to 225 before you put in the Pork loin. See my previous post. "Maiden voyage"Just a couple of comments below yours.

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DJH 2 10lb pork loins NEW
by: Anonymous

You want them to cook to 150 to 155 degrees to get medium and still juicy. My 4.5 pounder at 220 degrees took 3 hours.That was never opening the smoker til done. I would say to allow at least 6 hours to 7 hours at 225. I have a probe built in my electric smoker so I didn't lose heat opening to check temp. It is well worth the wait. See my previous comment for details. "Maiden voyare". Good luck.

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Need recommendation NEW
by: DJH

I'm smoking two 10 lb. porkloins in an electric smoker and want them to come out and be ready for my employees to eat at 11:00am. Need an idea of what time to start and what temp to set the smoker at.

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Small Pork Loins NEW
by: Anonymous

On my Bradly smoker for a 2 pound loin 220 degrees for 21/2 hours

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Maiden Voyage with Masterbuilt 30 NEW
by: BFahl

After much research I decided on a electric smoker with the digital temp control and built in temp probe for the ease of temp control. From what I found the charcoal, gas and straight wood smokers are tough to control the temp. I preped the pork loin with a coating of fresh ground black pepper and kosher salt. The I used a Dr. Larry's No Salt Rub as well. From there I lightly browned it in a skillet with 2 table spoons of canola oil. From there right into the preheated smoker at 225 F and the probe inserted. Crossed my fingers and left it alone. I reloaded the chips twice in the 3 hours it took to smoke it in the side loader {great so you don't have to open the smoker}. I smoked it up to an internal meat temp of 155 degrees F. Took it out and then wrapped it in foil and a dish cloth over that to let it rest for 15 minutes. I was concerned as there was almost no drippings in the pan in the smoker. I thought it was going to be dry. Boy was I wrong. After unwrapping it I couldn't wait to slice off a piece. It was perfect! Juice every where and fork tender. The smoke flavor made my eyes roll back in my head.I couldn't believe how easy it was. The hardest part was waiting the 3 hours to see what I had. A little hint, wrap the drip and water pans in foil. Makes the clean up a snap.

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Pork temp NEW
by: Anonymous

I would pull the pork at 140� let it rest untill it reaches 145�. The usda says pork is safe to eat at 145�

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slow smoked pork
by: Anonymous

I smoked a 4-5 pound lion at 180-200 degrees for 13 hours using applewood chips/blocks. It was BY FAR the best pc of pork I ever had (except for my homemade suppersetta)I also wrapped it in bacon with honey, a dry rub, and jalapeno peppers... I have found that the lower temps and longer cooking time really allows for the meat to become very moist.

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pork loin smokin
by: mungraker

I just smoked a loin over alderwood for about 3 hours. Not sure what my temp was, cause my smoker is charcoal, and the temp guage has "warm", "ideal" and "hot" on it, but i monitered my meat temp until it was 165. i removed it, and it smelled and looked amazing. unfortunately, it was a bitter as iodine. i sliced it and am now grilling it with applesauce and a sprinkling of sugar to try and salvage the project.

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Rule of thumb
by: Anonymous

Thanks for that rule of thumb -- been looking for the minutes per pound on a boneless pork loin even though I do use a digital thermometer. It's more of less for planning purposes as I like to know when food will be ready for my guests.

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times i used for smoking pork loin
by: beginner smoker in iowa

from what i have read and researched rule of thumb smoking times is 1 hour and 30 mins per pound of meat . but i also notice with a electric smoker differs from gas or charcoal smoker .. where i use a electric smoker and it is insulated so it holds the heat constantly you know have to keep adding charcoal or turning gas up and down to keep ideal temp ... ive smoked pretty much everything under the sun and use a digital thermomater to check the middle of the meat and everything has come out just great i set my smoker at 225 degrees for about 4 hrs and the loins come out tender and juicy

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Basting
by: Rossco

Always remember to put your loin fatty side up to allow fat to baste the meat while it melts.

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Big E
by: Anonymous

I am smoking a 10 pound loin today i will somke it at 225 until internal temp reaches 145 or 150 then will wrap in foil and smoke until 160-165 this process will take about 5 and a half hours.wraping in foil will bring the juices out.another trick i know before wrapping in foil,put some cinnamon apple sauce on it.this will make it really tender.gives a good taste.

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Low then high?
by: SuperflyTNTdaShizzle

If you get more smsoke at a lower temp, how about starting it lower for an hour and a half or so and then turning it up to 300 to get some browning?

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Just like ribs
by: Nathan Martinez

I let the electric smoker warm up for at least an hour before putting the meat in. Add wood chips, I like Apple chips for pork, about 10 minutes before you put the loin in. I cook loin just about the same way as ribs. 3 hours at 225, then wrap in foil and finish off for another 2 hours at 200.

What I've found good for prep is a rub made with equal parts. Black pepper; Red pepper; Paprika; Sea salt; Brown sugar. Rub good and wrap in saran wrap overnight. A good all around sweet, slightly spicy rub (depending on what heat the red pepper is.

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Smoking time
by: PUN

I've got the day off tomorrow, and I really want to do a smoke pork tenderloin, but I have yet to find a good chart of weight vs. smoking time. For example, I have a 8 1/2 pound tenderloin....how long do I smoke at 225-250 degrees?

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What size pork loin is for a 3 hour smoking time or minutes per pound?
by: Donna

You mention that smoking a pork loin would take about 3 hours at 225 degrees. How big of a pork loin is that for, or how many minutes per pound do you smoke the meat?

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Smoking a Boneless Pork Loin
by: SmokerBill

A boneless pork loin is best when smoked until the internal temperature reaches 155°F. (the internal temperature will rise about 5 degrees after it's removed from the smoker) According to the USDA (the United States Department of Agriculture), pork is safely done when it reaches 160°F.

You can place the pork loin in the smoker while it's coming up to temperature, and doing so will actually cause the smoke ring to be more pronounced. Smoke penetrates meat more deeply at lower smoking temperatures.

The smoker should be at minimun 225°F during most of the cooking time. At this temperature, a time of approximately 3 hours would be right. It would be no problem to smoke the pork at a higher temperature, and in fact, it would add to the flavor.

By running the smoker at 275-300°F, you'll get some surface browning, which is always great for flavor. And by smoking at a higher temperature, the cooking time will be reduced by half or more. At 300 degrees, your pork loin will be done in one and one-half hours or less.

But for meats to be perfectly cooked consistently, you should always use a good remote meat thermometer. With it you can monitor the internal temperature of the smoking meat without removing the smoker's lid, which causes loss of heat and smoke. And you'll also know exactly when to remove the smoked pork loin by it's internal temperature.

Regards,

SmokerBill

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Boneless Pork Loin Smoking Time

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Boneless Pork Loin Smoking Time