pork tenderloin??

Discussion in 'Pork' started by 1974smokinsal, Jun 19, 2010.

  1. I am smoking in my electric smoker for the first time. The temp is at 225 f for 7.5hrs. the loins are 2.5 lbs each. and I have the damper closed. am i doing some thing wrong?
     
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Nope.  You got a thermometer in the loins?  Take them to around 160*.

    We want to see pics, too, and go over to the Roll Call forum so everyone here can welcome you. [​IMG]
     
  3. thermometer is in. the pics are on the way. Do i leave them at that temp 160f  even if i have time left in the timer?
     
  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yes, 160* is rule-of-thumb for pork.  You don't want to overcook them and let them dry out, but you want them to be done, too.
     
  5. it is nice to have some advice from experienced people. thanks.
     
  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    It's my pleasure.  Don't forget to head over to Roll Call so you can receive a proper welcome to the forums. [​IMG]
     
  7. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    I would even pull the loin before 160.I've been cooking mine to about 147- 150 lately.. Pork cooking temps have changed over the recent years...But either way, u should be fine..Good luck..
     
  8. thank you
     
  9. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Nothing wrong with that.  It's true that the temps have changed because the gene that causes tric has mostly been bred out.

    I would easily go 150*, too.
     
  10. Yo Mythmaster....It's not a genetic disorder it's a parasite....A roundworm...Mostly non-existent due to modern feeding/production practices....The worm is killed at 137*

    I pull pork loins/tender loins etc at 140* .....Tender, juicy, slightly pink...

    Enjoy!
     
    Last edited: Jun 19, 2010
  11. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Well, I was in the ball park! [​IMG]

    Thanks for the good info!!!
     
  12. flash

    flash Smoking Guru OTBS Member

    Correct, that is why I would pull them at  145-150º and wrap in foil for around 45 minutes or so. If you plan on resting it, then 160º might be too high. You'll have to find your happy spot. [​IMG]

     So, one place you say loin, another Tenderloin. Not sure which one? Tenderloins usually don't take long and are better to do on the grill. Loins take much more time and are better suited for the smoker.
     
    Last edited: Jun 19, 2010
  13. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    More good advice.  Thanks, Flash!
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes I'm with Mike (jax Gator) with this one to and I would take the loin to about 140°-145° and it should be just fine and juicey too.
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    Keep the damper open so not to create creasote, tbs is the way to go, other than that it sounds good.
     
  16. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    This was over 12 hours ago that he started this thread, and I'm hoping that he'll be back with pics and details.

    Even if he doesn't, thanks to everyone for your input here.  I have learned things! [​IMG]
     
  17. caveman

    caveman Master of the Pit SMF Premier Member

    Well darn.  This explains why some of my loins were dry.  I have been pushing 165° at times.  Now I know.  Also, I am eating smoked roundworm?  How come I never see the smoke ring on him?
     
  18. flash

    flash Smoking Guru OTBS Member

    [​IMG]    You do, but it is REALLY   small.
     
  19. dirt guy

    dirt guy Smoking Fanatic

    >>Now I know.  Also, I am eating smoked roundworm? 

       How come I never see the smoke ring on him?

    >> You do, but it is REALLY   small.

    The REAL problem is getting the thermometer probe in the little buggers![​IMG]
     

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