Pork Tenderloin

Discussion in 'Pork' started by brian fuehrer, Dec 10, 2011.

  1. Hey guys and gals,

    How long should I figure it will take to smoke a 11/2 pound pork tenderloin at 225?

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Until it hits an IT of 140˚-150˚ depending on how you like it. I'd make sure to check at an hour if I wasn't using a remote thermo, as they can dry out brutally quickly. Total time shouldn't be more than an hour and a half or so I wouldn't think, but the IT really will tell the tale.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I would take it off at 140 & wrap it in foil. Leave the temp probe in it & when it hits 145, slice it & it will be real juicy. As for the time, probably an hour or less depending on how thick it is, but you must go by temp. Time is only an estimate.
  4. venture

    venture Smoking Guru OTBS Member

    All of the above.  Those can go very quickly and you have to be on top of them.  Get them off while they are still juicy.

    Good luck and good smoking.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Just long enough to go an get your camera.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

               [​IMG]   [​IMG]   [​IMG]
  7. frosty

    frosty Master of the Pit


    Welcome Brian!

    As you can see, we love the photos of your smoker, and your efforts. So send lots of them!  Obviously, this problem has been solved by others, enjoy!
  8. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

  10. I smoked four pork tenderloins. Can I freeze two? If so should I slice them now or when I get them out?
  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Vacuum pack them if you can and they will be fine.  I would hold off on slicing them unless you intend to make small packs for on the go sandwiches.  Then you can just pop the small packs into the micro and instant lunch!
  12. Oh yeah I almost forgot the pictures.[​IMG]
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Count on 1.75hrs. and check the temp. for 165*f to slice. Save and defat the drippings for a sauce.
  15. 165? I cooked it to 150 is that undercooked?
  16. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    No it is not overcooked, any temp over 150° is overcooked for a pork loin or tenderloin IMHO. Over that and they get too dry. 
  17. I'm sure it tasted as good as it looked in the photo.

    great job.

  18. sprky

    sprky Master of the Pit OTBS Member

  19. looks very good! I want to try a venison or elk loin on the smoker and just saw on a tv program where they used oven bags to put it in to smoke it. Gotta cut some holes in the bags to let the smoke in.

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