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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-30-2013, 07:47 AM
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#1 |
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Found some matches.
Join Date: 02-25-13
Location: fredericksburg, va
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Smoked boneless pork tenderloin roast
Hello Brethrens/Sisterens,
I am doing a low/slow 5.5lb boneless pork tenderloin roast today on my 22.5 performer OTG. I was wondering has anyone done this before and how long did it take for the pork to reach 190 degrees? Thanks for your support. Respectfully, Petedawg (USMC Ret.) |
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06-30-2013, 07:58 AM
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#2 |
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Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
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Why would you take a tenderloin to 190?
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06-30-2013, 07:58 AM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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In my experience pork tenderloin is too lean to smoke low and slow. It just dries it out. Also, 190 is very over cooked
I would cook it much hotter it and take it to no more than 145 IT.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-30-2013, 08:04 AM
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#4 |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Take it off at 140 and let it rest for 20 minutes, it will be perfect by then.
I love to glaze it with a mix of thai chili sauce, whiskey or rum and apricot or peach jelly. DM
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www.don-marcos-bbq.de |
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06-30-2013, 08:11 AM
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#5 |
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is one Smokin' Farker
Join Date: 08-06-09
Location: SE coast FL
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I agree with the others about low and slow not being good for this lean a cut. I'm also confused. Is it a tenderloin or just a pork loin? 5.5 lbs seems awful big for tenderloin. When I buy tenderloin, they usually come 2 to a package and each are a couple lbs at most and only 2-3 inches in diameter at the thickest part.
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Gas is an abomination! |
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06-30-2013, 09:01 AM
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#6 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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First, are you sure that it's a tenderloin? The tenderloins I can get around here are never bigger than 2.5 - 3 lbs.
Second, I agree with the consensus above. Cook it to 135 - 140, rest, slice and enjoy!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-30-2013, 09:10 AM
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#7 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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At 190 degrees you will cremate it
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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06-30-2013, 10:14 AM
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#8 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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If you go that high it won't even be fit to chop for chili.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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06-30-2013, 01:51 PM
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#9 |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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OH OH - take the tenderloin on high heat to 130F in the center and let it rest for 5-10 minutes under foil.. it will still cook a bit further..
if you plan to grill to 190 might as well slice up an old sneaker... 
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food bloggin at http://oldjinks.blogspot.com/ |
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06-30-2013, 02:49 PM
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#10 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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- Put some spices and herbs on it.
- Wrap it in bacon. Preferably do a Google search for "How to weave bacon". - Put more spices and/or herbs on it. - Smoke it at 275 until the middle is 145. Should take the better part of an afternoon...."ish".....
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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