How Long To Smoke A 10 Pound Pork Loin?

How long do you smoke a pork loin per pound?

Arrange the Pork loins on the grill grate and smoke until the internal temperature of the pork is at least 145F (medium-rare), 2-1/2 to 3 hours. How long do you smoke a pork loin per pound? Smoked 3-4-pound pork loins to meat temperature 145 took about 2 hours to reach 145 smoking at 250 degrees.

How long does it take to smoke a whole pork loin?

about 2 1/2 to 3 hours

How long does it take to smoke a 9 pound pork loin?

Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.

How long does it take to smoke a pork tenderloin at 250 degrees?

Smoke the tenderloins at 225 to 250 degrees F until the internal temperature reaches 145 degrees F, about 1 to 1 1/2 hours.

Should I wrap a pork loin when smoking?

Smoke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin every time. You can brown the it in a large skillet to seal in the juices, giving you a dark, crispy crust after smoking.

How long does it take to smoke a pork loin at 225?

about 2 1/2 to 3 hours

Do you wrap pork loin in foil when smoking?

Smoke with a cooking thermometer to 145 degrees internal temp. Pull it out of the smoker and wrap in foil for 10 to 15 minutes. You will have a juicy pork loin every time. You can brown the it in a large skillet to seal in the juices, giving you a dark, crispy crust after smoking.

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How long does it take to smoke a 4.5 pound pork loin?

Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.

Do you smoke pork loin fat side up or down?

The oven & crock pot at low heat produced ‘white’ meat, tender and fairly moist, fat side up was most flavorful in all cases but the smoker produced a much ‘darker’ and very much more savory moist meat with the fat side up.