Smoker pork tenderloin

[JCAP]

Hey all- after throwing a pork tenderloin on the kettle last week and enjoying the results, I decided I wanted to smoke one next.

Rubbed it down generously with Stubbs BarBQ rub and threw it on my charcoal smoker at about 225F. Applewood smoked for about an hour to 125F and then finished it on the gas grill to a perfect 140.

This was my best tenderloin yet- it’s definitely a go to....

 

[Sowsage]

Looks great! 140° is key for sure. Great job!

 

[hardcookin]

Looks like you done a nice job!
Tenderloin makes a good meal.

 

[HalfSmoked]

Great meal looks fine. Only thing with loins is they can tend to be dry and you seem to have that mastered.

Warren

 

[smokerjim]

looks good from here also!

 

[JCAP]

Thanks all!

 

[HalfSmoked]

JCAP Thanks for the like it is appreciated.

Warren

 

[banderson7474]

Last week there was a thread about different smoke wood and I mentioned that I really haven't developed a taste difference that much. You made me remember that I do really enjoy apple with pork especially tenderloin.

Great job!

 

[PorkBones]

Looks delicious! I'm diggin' that Frankenstein plate. I've got a tenderloin in the freezer that I need to get on the smoker soon. I always use apple and usually some hickory when smoking pork.

 

[hardcookin]

I use a lot of cherry for pork and chicken. Only because Apple and Pecan is harder for me to get.

 

[HalfSmoked]

I use a lot of cherry for pork and chicken. Only because Apple and Pecan is harder for me to get.

No apple orchards near you Hardcookin.

Warren

 

[hardcookin]

Warren
Easier to just go out in the woods and cut a load of cherry or oak.

 

[JCAP]

Apple and cherry are my default go-tos right now.