{"id":240085,"date":"2025-05-13T16:37:44","date_gmt":"2025-05-13T16:37:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/17-pounds-of-pork-loin-7-13-24\/"},"modified":"2025-05-13T16:37:44","modified_gmt":"2025-05-13T16:37:44","slug":"17-pounds-of-pork-loin-7-13-24","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=240085","title":{"rendered":"17 pounds of Pork Loin, 7\/13\/24"},"content":{"rendered":"


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So my Mrs spotted a good sale on boneless pork loin a few weeks back and came home with 2 weighing a total of about 8 and a half pounds.\u00a0 We found that they would fit well in our little bullet smoker, so she went back and got 2 more.\u00a0 They went into the freezer until this week when we decided to thaw them and smoke on Saturday.<\/p>\n

They only needed a little trimming and a healthy dose of Green’s\u00a0 “All N 1” seasoning and into the smoker they went at 11:15 am.\u00a0<\/p>\n
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About an hour into the smoke, I went out and found the temperature had dropped and there was a big puddle coming from under the smoker.\u00a0 At first, I thought the fat dripping from the meat had overflowed the water pan, even though I had left room in the water pan for quite a bit of dripping fat.\u00a0 However, when I pulled the barrel off the coals, I found the coals were drenched and the water level was far from full.\u00a0 A small hole had developed in the bottom of the water pan and about half the water had drained into the coals and wood.\u00a0 Now what?<\/p>\n

The first thing we did was to get the loins into the oven at 250 degrees while we pondered the situation.\u00a0 I cleaned out the drenched coals into an aluminum pan and took the fire pan out into the sun to dry off.\u00a0 Fortunately, the sun was shining hot and it was above 90 degrees so the pan dried out quickly.\u00a0\u00a0<\/p>\n

My Mrs had the perfect answer for our dilemma.\u00a0 We dropped an aluminum pie pan into the bottom of the empty water pan and sat 2 small aluminum loaf pans with water into the pie pan.\u00a0 No more leaking today!\u00a0 I started a fresh set of coals.\u00a0 When we got them burning well we transferred the loins from the oven back to the grates of our smoker using a big heavy spatula I use for briskets.\u00a0 It was fun moving the hot loins, but no further disasters occurred.\u00a0 I dropped some new oak and pecan wood onto the coals and we were back to smoking again.\u00a0 \u00a0<\/p>\n

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At 6 pm we pulled the loins and checked the temperature.\u00a0 They were a bit overcooked, around 180 when we were looking for about 150, but after a 20 minute rest they still tasted great!\u00a0 After they had cooled, we wrapped two of the loins tightly in plastic wrap and put them in the freezer in freezer bags.\u00a0 The other two we shall munch on for the next few days.\u00a0\u00a0<\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u00a0 So my Mrs spotted a good sale on boneless pork loin a few weeks back and came home with 2 weighing a total of about 8 and a half pounds.\u00a0 We found that they would fit well in our little bullet smoker, so she went back and got 2 more.\u00a0 They went into the […]<\/p>\n","protected":false},"author":1,"featured_media":240086,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[46061,13821,13756],"dealstore":[],"offerexpiration":[],"class_list":["post-240085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-loin","tag-pork","tag-pounds"],"yoast_head":"\n17 pounds of Pork Loin, 7\/13\/24 - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=240085\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"17 pounds of Pork Loin, 7\/13\/24 - 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