Hail all!
I am going to do the Roll-cut Apple pie filling stuffed pork tenderloin for Christmas. I purchased two tenderloins. Each has a total weight of approx 8 lbs. for a total weight of 16 lbs. (Note: they are both one tenderloin that the butcher cut in half - each half approx 12" long).
I am going to do them the way BearCarver cooked them which appears very straight forward...my question is Time. I have the times that he put in his step-by-step but that was for what appears to be One tenderloin (full size - cut in half). He took 4.5 hours (12 Noon to 4:30) to cook them, 5 hours if you count the temp turn back time period to put them in a holding pattern until time to server.
I am planning on putting the tenderloins on rack 3 and rack 2 (I have an MES 140S with 4 racks), putting the AMNPS on the drip pan under the Empty Water pan. The tenderloins will go in tinfoil pans to catch the drippings. I saw that was how Bear did it, so I figure it is the way to go.
We are planning on eating at 2:00-ish so my game plan was as follows:
Night Before: Prep meat and put in fridge
Morning of:
0815-0830 - Start the smoker to bring it up to 220 degrees, Get AMNPS ready to go.
0845 - Get AMNPS lit and burning for 0900 start time.
0900 - Put meat in on Rack 2 and Rack 3, inset temp probes, place smoking AMNPS on drip pan.
MAGIC HAPPENS HERE (i.e. Monitor Temps. if Top rack gets too much hotter than lower rack, Swap them out to even temps out)
14:00 - Hopefully there will be 4 ea. Rolled Stuffed Tenderloin halves ready to come off and sit for a bit before slicing.
I am aiming for the 145-150 Temp range for the tenderloins, and will adjust temp of smoker as required (raise if not cooking fast enough, lower if cooking too fast).
Just don't really want to screw the pooch on this as 1) Christmas Dinner and 2) only the second time to use the smoker for this. The first was the ribs, and they turned out great, so I am probably overly worried...but, I know how Murphy can be.
So to the experts, does this seem like a good plan? As I am doing two full tenderloins, should I start earlier or does my time frame seem right?
Thanks all for any feedback you have...It is greatly appreciated!
See you through the smoke!
McGyver
I am going to do the Roll-cut Apple pie filling stuffed pork tenderloin for Christmas. I purchased two tenderloins. Each has a total weight of approx 8 lbs. for a total weight of 16 lbs. (Note: they are both one tenderloin that the butcher cut in half - each half approx 12" long).
I am going to do them the way BearCarver cooked them which appears very straight forward...my question is Time. I have the times that he put in his step-by-step but that was for what appears to be One tenderloin (full size - cut in half). He took 4.5 hours (12 Noon to 4:30) to cook them, 5 hours if you count the temp turn back time period to put them in a holding pattern until time to server.
I am planning on putting the tenderloins on rack 3 and rack 2 (I have an MES 140S with 4 racks), putting the AMNPS on the drip pan under the Empty Water pan. The tenderloins will go in tinfoil pans to catch the drippings. I saw that was how Bear did it, so I figure it is the way to go.
We are planning on eating at 2:00-ish so my game plan was as follows:
Night Before: Prep meat and put in fridge
Morning of:
0815-0830 - Start the smoker to bring it up to 220 degrees, Get AMNPS ready to go.
0845 - Get AMNPS lit and burning for 0900 start time.
0900 - Put meat in on Rack 2 and Rack 3, inset temp probes, place smoking AMNPS on drip pan.
MAGIC HAPPENS HERE (i.e. Monitor Temps. if Top rack gets too much hotter than lower rack, Swap them out to even temps out)
14:00 - Hopefully there will be 4 ea. Rolled Stuffed Tenderloin halves ready to come off and sit for a bit before slicing.
I am aiming for the 145-150 Temp range for the tenderloins, and will adjust temp of smoker as required (raise if not cooking fast enough, lower if cooking too fast).
Just don't really want to screw the pooch on this as 1) Christmas Dinner and 2) only the second time to use the smoker for this. The first was the ribs, and they turned out great, so I am probably overly worried...but, I know how Murphy can be.
So to the experts, does this seem like a good plan? As I am doing two full tenderloins, should I start earlier or does my time frame seem right?
Thanks all for any feedback you have...It is greatly appreciated!
See you through the smoke!
McGyver