Any tips to give on smoking a 10# Pork tenderloin on UDS?
I bought a huge boneless Pork Tenderloin at sam's today (almost 10 pounds) to cook on UDS tomorrow. So far, I have only cooked 4 slabs of spares on the UDS so not sure what to expect with the tenderloin. Do you usually serve it sliced or pulled?
Thanks. |
What you have is a back loin. Tenderloins max out at 3 lbs. :biggrin:
Smoke it at 230 ish till 140, glaze, rest and slice thin for juicy tender pork. |
I'll second that^^^^^
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Thanks. When you say "glaze" is there a expected way to do it? In or out of foil?
Is it just long enough over a higher heat to "set" the glaze? Last time I sauced then foiled ,put back on grill and the sauce burned.. |
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Loosely tent to rest. |
Brine baby brine
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wrap it with bacon.
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It's a pork loin, not a tenderloin. I pull mine at around 140-145 then rest for 15 mins or so. I like it with just a little rosey pink in the middle. It's a very lean piece of meat so dont' go over 155 or it will be dry for sure IMHO. Slice and serve
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When I get a whole pork loin like that, I like to cut mine down in half. Then I cut one half into two 2.5 lb roasts and the other half as boneless pork chops.
I totally agree with everyone else on the internal temps, don't go past 150f or it'll end up dry after resting. When I do a pork roast, I like to tie it to try to keep it uniform size like this. http://i145.photobucket.com/albums/r...129resized.jpg Here is a cajun rub that works really nice with pork loin (courtesy National Pork Board). I've used it several times and like it. 2-pound pork loin roast 3 tablespoons paprika 1/2 teaspoon cayenne pepper 1 tablespoon garlic powder 2 teaspoons thyme 2 teaspoons oregano 1/2 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon cumin 1/4 teaspoon nutmeg I like to slice ours thinly. When I want a little different presentation, I like to stuff the slices with some dirty rice or stuffing like this. http://i145.photobucket.com/albums/r...2resized-1.jpg Good luck and enjoy! |
Dang Chris, those wraps look great...
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^^^^--- What Sampson said! I'm hungry (again) :-D
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Great advice from the loin experts. My only comment is I hope there are pictures somewhere along the way of your cook.
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Thanks for the help. Today was my first Fatty Cook. Tomorrow I start the loin. there will be pron, good or bad.
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