Tenderloin smoke

Discussion in 'Pork' started by iharris278, Jan 10, 2010.

  1. Smoking a tenderloin today. Started with an apple juice and spices marinade. Then rubbed with a mix from a local BBQ supply store (Ruff
    's barbeque shoppe).
    Planning on smoking for about 3 hours, then crank up the heat to finish cooking as needed. Started about 2pm, else I wouldn't have to crank up heat.
    I have a Hasty Bake grill.

    Here is the starting pic with the tenderloin.


    Using Hickory for the smoke.
     
  2. chef jeff tx

    chef jeff tx Smoking Fanatic

    Guessing from your pics that it's pork tenderloin. 3 hours will make jerky out of it even at very low temps. At 225° pork tenderloin will be done in less then 1 hour. Even whole beef tenderloin or pork loin doesn't need 3 hours.
     
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    The best thing to do is watch your internal temp. Check on it in an hour and see what you have. If you like your pork somewhat on the rare side... some folks pull it off at 140. I like mine at 155. If you go much over 160 internal your going to start drying it out. Don't check the temp until it's been in the smoker for an hour. If you have already punctured the meat with a therm probe before you started smoking you will need to take it to 160 internal.
     
  4. Thanks for the info. I'm cooking at really low temp - about 180. Will see what happens.
     
  5. Turned out very well. Ended up smoking for 1.5 hrs to a temp of 150. Wrapped in foil and into a sleeping bad for 1.5 hrs. Great flavor, and very tender. Glad you guys told me to get it off. Thanks
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...[​IMG]
     

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