tips for smoking a pork ternderloin

Discussion in 'Pork' started by smokinmilkman, Oct 6, 2013.

  1. smokinmilkman

    smokinmilkman Fire Starter

    Gonna smoke a pork ternderloin, using an electric masterbuilt smoker. Its a 5.31lbs how long & temp. Have some wine soaked merlot oak chips and mesq or hickory which would be better :grilling_smilie:
  2. billbo

    billbo Master of the Pit OTBS Member

    Personally I would prefer the oak, I am not a mesquite fan but again that's a personal opinion. The time will depend on the temperature. I take my pork to 155 internal but there are different opinions on that too, of course. I always err on the side of caution with time as you can always towel and cooler it if it is done early.

    Don't forget the Qview!
  3. I prefer to use lighter fruit woods on pork.  Apple, Cherry, Peach, etc.  I believe Oak, Mesquite, and Hickory are a bit strong.  But I am a less is more kinda guy when it comes to smoke flavoring.  I imagine I would use those stronger woods if I didn't use too much. YMMV

    I like to cook pork to an internal temp of 145 - 150*.  I imagine the USDA prefers 160 - 165*.   I like to sear the meat before placing it on the pit because I like the crusty texture.

    If it's a tenderloin it's not going to take long to cook.  I like the cook tenderloin at higher temps after searing - pit temps in the 300* range.  In that case, this will still be a short cook.

  4. smokinmilkman

    smokinmilkman Fire Starter

    Got it goin at 220 degrees, startn with mesq and will switch over to the wine barrel oak figuring on about 3 1/2 hrs? Thanks for the help guys:439:
  5. kettleq

    kettleq Smoke Blower

    I smoked one last weekend and it smoke a lot quicker than planned. I gave it a nap at 150* while we fixed side dishes. I put apples inside of it. I used apple wood and it came out GREAT!!!
    Right now I'm doing ribs!!!

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