I love smoking pork tenderloins. They cook quickly and taste great and you can throw one on the smoker late in the afternoon after work and have them ready for dinner that night.
Didn't put too much effort into this one (and that's whats nice about tenderloins). Actually bought those a few months ago when they were on sale and put in freezer. Took them out of the freezer Sunday and put them in refrigerator to thaw. Tuesday around Noon I rinsed them and applied a brown sugar/paprika based rub, covered with saran wrap and put back in the refrigerator. Fired up the smoker at 5pm, cooked at 250 with applewood chips and they were done in about 90 minutes.
I don't even mess with Loins any more. Tenderloins are just so much better. Your's look great! How are you smoking them to get that nice Bark?...JJ
I did a stuffed loin the other day and it was great. We used cream cheese, spinach, and a bunch of other stuff for the filling. Wow. Dont write off loins!
I don't even mess with Loins any more. Tenderloins are just so much better. Your's look great! How are you smoking them to get that nice Bark?...JJ
Ok Bro, I will give stuffing them a shot...That does sound good...JJ
I did a stuffed loin the other day and it was great. We used cream cheese, spinach, and a bunch of other stuff for the filling. Wow. Dont write off loins!
I'm going to go out on a limb and say that you got an 8 lb loin, not a tenderloin.I bought an 8 pound pork tenderloin I want to smoke with my BBQ Chef offset. Any advice to keep it from drying out? I plan on basic rub the night prior to wrapped in plastic wrap. Then smoke at 200 until internal hits 145, I'll Keep a pan of cider and water under the loin for moisture. Am I missing anything? I've never done a pork loin this large,Thank you.