That’s why you should keep raw meat refrigerated at 39 degrees or below, and promptly refrigerate any leftovers as soon as the meat has had a chance to cool. In that 40-to-140 degree window, bacteria multiply at a rapid rate.
If it stays in the “danger zone” between 40 and 140 for longer than 4 hours, there’s a good chance it’s been contaminated.
Meat needs to stay at temperatures below 40 degrees or above 140 degrees Fahrenheit. Is it safe to smoke pork at 200 degrees? Yes, but it can be tricky. If one of them reaches the target temp long before the others, wrap it in foil and keep it warm in a faux Cambro until serving time. Note that if you’re planning on smoking several smaller loin roasts, they should be about the same size to allow for even cooking. If you’ve purchased a couple of small pork loins and want to smoke them side by side, you’ll have a decent supply of meat in even less time. That means a 5-pound pork loin will reach the ideal temperature in 1 hour and 40 minutes.Ģ75 degrees is a good setting to use when you’re in a hurry. If the smoker temperature is set to 275 degrees, the pork loin should cook through at a rate of about 20 minutes per pound. At this point, it will be cool enough to handle, and the juices will have redistributed throughout the meat. It’s perfectly safe to consume pork that’s cooked to 145 degrees, and the meat will be juicier as a result.ĭon’t forget to let the cooked pork rest for 10-15 minutes after taking it off the smoker. While that used to be the recommended internal temp for pork, the USDA has since revised those guidelines. You may have heard that pork needs to cook to 160 degrees in order to kill off any hazardous bacteria. If you leave it on the heat much longer, the pork will start to dry out and toughen up. We would suggest taking the meat off the smoker when the internal temperature registers 145 degrees Fahrenheit on an instant-read thermometer. What’s The Best Internal Temperature For Smoked Pork Loin? While you can smoke pork tenderloin and achieve decent results, pork loin is a better choice for the smoker because you can cook it longer, giving it a stronger dose of smoke flavor. Pork tenderloin is noticeably more tender to the bite than pork loin, and it will dry out in a hurry if you’re not careful. It weighs about one pound when sold whole, but butchers will sometimes carve it into medallions, which grill up quickly. While there’s not much fat on the meat, there’s usually a silverskin attached to one side. The pork tenderloin has a narrow, cylindrical shape. There may be a fat cap running along the top, which can be trimmed off before cooking. When it’s sold boneless, it’s usually barrel-shaped, although the bone-in roasts may have a more irregular appearance. Pork loin typically weighs between 2 to 5 pounds. Although both of these cuts have their strong points, they’re not interchangeable, especially if you’re planning on smoking the meat. No, and that’s a mistake you don’t want to make. Are Pork Loin and Pork Tenderloin The Same Thing? That’s why it’s crucial to keep a close eye on the smoker temperature-and the internal temp of the meat itself-during cooking. Since the meat is leaner than barbecue staples like the Boston butt and the picnic shoulder, it will dry out if it’s overcooked. If you’ve ever tasted it, you’ll know that the meat is lean and tender, with a mild flavor that pairs well with sauces and marinades. The loin section of the hog stretches along the back of the animal, from just behind the shoulder to the rear leg. At 275, expect the pork loin to cook for roughly 20 minutes per pound.
We prefer to set the smoker temperature to 220 or 225 whenever possible, in which case the meat should take 30 minutes per pound to cook to 145 degrees. Pork loin cooks at a rate of about 40-45 minutes per pound at 200 degrees Fahrenheit. 9 The Bottom Line How Long To Smoke Pork Loin at 275, 200, & 220
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