Pork Tenderloin

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carney

Smoke Blower
Original poster
Nov 30, 2014
94
17
Southeast Massachusetts
This is my first time smoking a pork tenderloin.  I have my MES set at 230 and think it will take about 2 hours to hit an IT of 150. I am smoking with hickory chips.  It is 28 degrees outside and snowing on and off. 

The tenderloin I picked up last night.  It was covered in a basic BBQ rub then wrapped and put in the refrigerator for the night.


Here is the MES 30 sitting in the snow.

 
C, I'm LMAO at the pic w/ the tarp and smoker. DIEHARD !!!!!!
icon_biggrin.gif
 Your loin will be fine @ 145 and moist and tasty !
 
Seemed like the snow pic was a hit.  So here is another.  I grill all winter long so why can't I smoke all winter.


I pulled the the pork tenderloin at 150, wrapped it and let it sit for 30 min.  It hit a final IT of 160. I know 145 is completely safe but everyone here is afraid of pork and it has to be cooked until there is ZERO pink.  :-)

Put some homemade BBQ sauce on it and severed.  

 
Last edited:
Great job. Looks delicious.

I do tenderloins often.  I do it like you, but I remember the 4/140 rule. I know it doesn't apply but.... I smoke very low & slow to achieve the 145 temperature at or about 4 hours in. It allows more smoke and the tenderloin is even tenderer (so is that a word?). Its slightly pink but not too much and it amazing how they taste as I am sure yours did also. By doing it slowly it also allows the meat time to gather in and envelop the smoke.

When I was in the service and lived up north some the people would always laugh and point at me, I loved the cold weather! I would be out in my gym shorts playing in it (well not for too too long...LOL). BUT I grilled a lot. Neighbors were always friendly to me up north, lots of the southern boys had problems, me, I just invited 'em to have a beer and a rib with me.

Nice looking tenderloin.
 
Hi Carney, good looking Tenderloins. Just picked up two loins today, but have to order some pellets for my GMG, as I have run out.

Smokin Monkey [emoji]133660013031[/emoji]
 
 
Great job. Looks delicious.

I do tenderloins often.  I do it like you, but I remember the 4/140 rule. I know it doesn't apply but.... I smoke very low & slow to achieve the 145 temperature at or about 4 hours in. It allows more smoke and the tenderloin is even tenderer (so is that a word?). Its slightly pink but not too much and it amazing how they taste as I am sure yours did also. By doing it slowly it also allows the meat time to gather in and envelop the smoke.

When I was in the service and lived up north some the people would always laugh and point at me, I loved the cold weather! I would be out in my gym shorts playing in it (well not for too too long...LOL). BUT I grilled a lot. Neighbors were always friendly to me up north, lots of the southern boys had problems, me, I just invited 'em to have a beer and a rib with me.

Nice looking tenderloin.
Yea right... most of my "rebel" relatives can't stand it here in May without a jacket or heavy sweater on!!

SMB
 
Nice     I like your smoke shack !!!

Gary
 
Looks good.  I love throwing a couple on my 18" WSM especially if I'm doing tri-tip because they get done in about the same amount of time or within about 30 minutes of the tri-tip.  I usually try to pull them around 145 as well, but usually end up overshooting to around 150-155.  They still turn out great though.
 
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