I don't have one of those handy, but you can save time if you clarify whether that is a 2.5 pound Pork tenderloin, or a 2.5 pound piece of a 10 pound Pork Loin. They're both made a little differently, and neither of them are for Pulled Pork.
Does anyone have a smoking recipe for a 2.5 pound Pork Loin Tenderloin or do you use this primarily for pulled pork??
OK---Then someone else will have to help you, because I don't have a Step by Step on a Pork Tenderloin.
All I can tell you is that it is what it said on the package. "Pork Loin Tenderloin"
The only thing I have to say is don't overcook it.
I use my regular pork rub & smoke it until the IT is 140.
Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.
That is the USDA safe temp for pork. Then just slice it up.
If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.
Al
SmokinAl,The only thing I have to say is don't overcook it.
I use my regular pork rub & smoke it until the IT is 140.
Let it rest on the counter for 15-20 minutes & the carryover cooking will bring it up to 145.
That is the USDA safe temp for pork. Then just slice it up.
If you are worried that it is a little pink inside you can smoke it to 150 & it still will be juicy.
Al
SmokinAl,
I haven't been on here in quite some time. I need some additional advice (cause I forgot to write it down last time I smoked it). How long should I expect a 4 pound pork tenderloins to take until its done if i am smoking it at 235-250 degrees? any ideas?
Greg