tenderloin?

Discussion in 'Pork' started by twistertail, Jul 9, 2008.

  1. twistertail

    twistertail Smoking Fanatic

    Wife bought 3 tendersloins yesterday and I want to smoke at least one of them. I have grilled them before but not smoked, any tips? When I grill them I take them off at 160 so I assume it would be about the same for the smoker? Should I marinade or just use a rub?
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Marinade, rub, etc.......all up to you

    I run the smoker hot when doing these......low and slow is to break down all the connective tissue in the meat (collagen to gellatin) and jsut isn't necessary for the tenderloin.........that being said, if you want to go low and slow, go a head, it won't hurt it, there just isn't any need for it IMO

    I tend to be more aggressive with the done temps, but if you like 160 on your grill, then you should be happy with 160 on the smoker.
     
  3. 1894

    1894 Smoking Fanatic SMF Premier Member

    Joe said :
    Do you mean higher or lower temps for doneness ?
     
  4. I just smoked my first tenderloin last weekend. It was a little over 4.5 lbs, and was already marinated in the cryo-vac packaging, so marinating might be a good option. I laid 4 to 5 strips of bacon on top and spritzed about every hour. Must have been in the pit a little over 5 hours. I took it off at 155 and foiled it for 30 minutes. It came out very good, was not dry at all. Tender too... I am sure a smaller t-loin would take much less time.
     
  5. justsmoke2

    justsmoke2 Smoking Fanatic

    I'll second what Fatback says. I do mine on high heat and I also stuff with a store bought dressing mix. Butterfly the loin and then retie and heat. I have used it dry right out of the box and it will absorb a lot of the juices into the stove top dressing or make the dressing then stuff it either way its sooooooooooooooooooooo goooooooooood.
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Lower. Around 150 and I call it done.
     
  7. I was tempted to take mine off at 150, since we were getting hungry and all, but decided to leave it for the extra 5. Next time I will probably take it off at 150, to see if it will turn out even better.
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I think your thinking of a back loin...

    I agree with Joe, hot and fast and you can still get some smoke on it!
    I pull mine at 145 and rest a couple.
     
  9. flash

    flash Smoking Guru OTBS Member

    I agree with joe. 150º, then wrap in foil for 30 to 45 mintues. Perfect.
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
     
  11. krusher

    krusher Smoking Fanatic OTBS Member

    I like to thin bbq sauce with water and inject it in them, then do the mustard and rub. real juicy and real good
     
  12. twistertail

    twistertail Smoking Fanatic

    Just to be clear I am talking about the tenderloin, about 1.5lbs each. I would like to go a little lower on the temp but the wife has a real problem with it. I had a hard time getting her to be ok with 160, she like all of her meat WELL done.

    Friend of mine did one a few weeks ago on the grill that had a rub he got from a Bobby Flay book that was really good, had cinamon and chili powder and not sure what else but it was really good so I think I'll get the recipe from him and try it.
     
  13. flash

    flash Smoking Guru OTBS Member

    My wife is like that with Chicken. 165º may be done, but she wants more like 180º. Maybe you could try doing one to 150º and the others to her taste, then give her a taste of the lesser cooked one. I've switched a few people that way.
     
  14. nick

    nick Meat Mopper

    I did a pork tenderloin a few days ago. I went the low n slow route. I injected it with a honey/bacon/bbq flavor from Tony Chacheries. Pulled it at about 155 degrees. It was awesome. I think injecting a loin is the way to go. Also, I did coat it with rub. Good eats!
     
  15. voldaddy

    voldaddy Meat Mopper

    I have never smoked a tenderloin. I grilled one last week. I soaked it in Allegro for an hour, and grilled for about 4 minutes per side, turning 1/4 a turn and making it have 4 sides. I foiled for about 15 minutes, then sliced into medallions. It was excellent. I poured the juices from the foil on the meat, and served. There were 2 tenderloins in the package, about 2 lbs each.

    If you smoke them, let me know how they turned out. I never thought of smoking this or a filet, but I'm always open to try!
     
  16. twistertail

    twistertail Smoking Fanatic

    well the tenderloin was AWSOME! Probably the best thing I've done in the smoker so far. I injected some herb and garlic marinade, just store bought stuff I think it was Kens Steakhouse, and then poured some more over the top and let it sit over night. Got the smoker up to about 285 and it took about an hour and half and took it out at 155. I have 2 more in the freezer and the next one I will just put a rub on it and no marinade, the marinade was good but just a little too strong.
     
  17. fatback joe

    fatback joe Master of the Pit OTBS Member

    Glad it turned out well for you..........but the pics are a little hard to see. [​IMG]
     
  18. twistertail

    twistertail Smoking Fanatic

    Sorry no pics, one of these days I'll get some Q-View.
     
  19. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Sounds good but i don't know.....

    [​IMG]
    By imn88fan
     
  20. teleburst

    teleburst Meat Mopper

    Why not try doing a grill AND smoke? Get a really hot fire on one side of the firebox and a tray on the other side. Sear it on the hot side with some wood chips on top of the coals until it's good and charred then move it over for 15 or 20 minutes under cover.

    I cook them that way on the stove - get my cast iron skillet really hot and sear it almost black then I finish it in a 350 degree oven for 12 - 15 minutes. I've never taken a temp on it but it usually comes out about medium and very juicy and tender.

    You have to rotate it as you sear it of course. I just roll it about a quarter turn each time.

    That's sort of where I got the idea to sear pork butt (well that, and the idea of searing brisket, of course).

    I'll definitely have to check this out on the grill now...
     

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