Last minute pork tenderloin advice needed for smoke..

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cmical

Newbie
Original poster
Aug 26, 2023
1
1
I need some advice for smoking (4) 1.5lbs pork tenderloins. I'm heading to sleep soon but if I don't cook these tomorrow I will have to toss them due to their imprisonment in the fridge.

I have apple juice and mesquite and Meat Church Holy Hog rubs, as well as a ton of other seasonings and fresh herbs. My goal is to use what I have for the (pellet) smoke.

Any tips or ideas? No, I can't find my injector..
 
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Jim has you covered. As long as you pull them at 140 they should be tasty. I used to hate pork loin when I cooked it to 160
 
I just did two tenderloins yesterday. MES 30 at 225 deg. Basic generic rub, pulled at 138 deg and were very moist and tender. Only took 50 minutes.
 
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All of the above they take marinade well also. You could try some different ones, I like them with a classic BBQ flavor and a Hawaiian style pineapple.
 
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