Help with tenderloin

Discussion in 'Pork' started by bsholbrook, Sep 24, 2015.

  1. bsholbrook

    bsholbrook Newbie

    Smoked a tenderloin to 145 on an MES with
    No liquids using pellet smoker, inside of
    Tenderloin was good, but a dried skin formed on the outside.

    What suggestions do folks have? Mop, liquid in pan, other?

  2. shelton573

    shelton573 Meat Mopper

    It is probably just it starting to form bark.  Was it nice and juicy in the middle but dry to the touch on the outside?  If so, that is normal.  I usually put a light coat of sauce on them about 15 min before they are done.  If you want a moist outside, you could try wrapping them at about 125-135 and then pull them at 145 but then you will take the benefit of smoke the whole way through away from the meat.  It SHOULD soften up the outside.  I will post a picture of my dry rub ones compared to my sauced ones here in a second. 

  3. bsholbrook

    bsholbrook Newbie

    Thanks, I'm actually not a fan of this bark and prefer a light smoke flavoring. I may be in the minority, but that my taste.

    Perhaps glaze a sauce or something else would help this.
  4. shelton573

    shelton573 Meat Mopper

    Here is the dry rub with no sauce. It was prolly one of the best dry rub t-loins I have done

    Here is a sauced one

    Hope that helps! Post a picture of it if you have one. Thanks!


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