My first pork tenderloin

smokey and the brisket · 09-09-2011, 02:21 AM

I have never smoked this cut of meat before and was wanting some input on what to do and what not to do. Any suggestions from the brethren would be greatly appreciated.

Pyle's BBQ · 09-09-2011, 02:28 AM

I generally just season with your favorite rub and smoke at 250-275. Pull it off when IT gets to 140, let it rest for about 10 minutes. Some will suggest putting it in a brine, that is a personal preference. I would check temp at 1 hour and see where it is at. Once it gets close to 140 it does not take much to push it past that.

smokey and the brisket · 09-09-2011, 02:34 AM

Thanks for the input!

twinsfan · 09-09-2011, 07:09 AM

Stay light on the smoke. I find loins really absorb smoke.

And don't cook it too long, a dried out loin is really bad.

Take the remainders and make it into gumbo/chili. Works real nice.

Ron_L · 09-09-2011, 08:14 AM

I don't smoke pork tenderloins. The meat is lean and I find it dries out with a slow cook. I grill them until 135-140 internal and then rest.

hnd · 09-09-2011, 08:53 AM

i grill over apple wood. gets plenty of smoke in 10-15 minutes. pull at 140 and let rest for 10.

prudog · 09-09-2011, 09:15 AM

I like to smoke loins and grill tenderloins. I generally leave a loin whole, but might grill a tenderloin whole, butterflied, or as thick medalions (generally about 5 pieces). The upper 130's to low 140's recommendation with wrap/cover and rest works for me on both as it still has some pink color and not dry.

Nosmo King · 09-09-2011, 09:38 AM

i brine for 24 hours in a jerk brine of my own, smoke to 140, takes a couple of hours max

Cook · 09-09-2011, 09:41 AM

I personally prefer to grill tenderloins as well.

ianjoe · 09-09-2011, 09:50 AM

+1 for grilling over smoking.

smokey and the brisket · 09-09-2011, 11:30 AM

Since they come two to a pack I think i will try grilling one and smoking one. Thanks for the feedback!

Liquordude · 09-09-2011, 12:06 PM

I'm in the grilling camp as well. I like to brine mine overnight then grill until 135-140. That being said, if I'm smoking other meat and have a tenderloin to cook, I'll put a bacon wrap/weave on it and smoke until it gets up to temp.

Brizz · 09-09-2011, 12:14 PM

I smoked one last weekend at about 215° for a little over an hour to an IT of 150° and it was outstanding. Because I had a bunch of other BBQ on I wanted a bit of a different flavor. I rubbed it with a mixture of my pork but rub and a lot of extra rosemary, sage, thyme, salt and pep. It had a nice smoke ring and was pretty moist. Next time though I'll try pulling at 140° and see how that goes.

Pyle's BBQ · 09-09-2011, 01:14 PM

Sorry Smokey, I misread your title last night. I don't smoke tenderloins either. The above is for pork loin.

Sent from my iPhone using Tapatalk

El Ropo · 09-09-2011, 02:54 PM

I do them indirect on the weber OTS @ 300ish till internal temp reaches 138-140, pull, tent for 20-30 minutes for a perfect 145 finish temp. Anything higher, and you risk a dry result.

09-09-2011, 02:21 AM	#1
smokey and the brisket Got Wood. Join Date: 05-19-11 Location: Duluth, GA	My first pork tenderloin I have never smoked this cut of meat before and was wanting some input on what to do and what not to do. Any suggestions from the brethren would be greatly appreciated. __________________ WSM 22.5. Red Thermapen. SNPP with a few modifications

09-09-2011, 02:28 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I generally just season with your favorite rub and smoke at 250-275. Pull it off when IT gets to 140, let it rest for about 10 minutes. Some will suggest putting it in a brine, that is a personal preference. I would check temp at 1 hour and see where it is at. Once it gets close to 140 it does not take much to push it past that. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

09-09-2011, 02:34 AM	#3
smokey and the brisket Got Wood. Join Date: 05-19-11 Location: Duluth, GA	Thanks for the input! __________________ WSM 22.5. Red Thermapen. SNPP with a few modifications

09-09-2011, 08:14 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I don't smoke pork tenderloins. The meat is lean and I find it dries out with a slow cook. I grill them until 135-140 internal and then rest. __________________ "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

09-09-2011, 09:15 AM	#7
prudog On the road to being a farker Join Date: 08-12-09 Location: Huntsville, AL	I like to smoke loins and grill tenderloins. I generally leave a loin whole, but might grill a tenderloin whole, butterflied, or as thick medalions (generally about 5 pieces). The upper 130's to low 140's recommendation with wrap/cover and rest works for me on both as it still has some pink color and not dry. __________________ Keeping it smoky in Sweet Home Alabama with Lang, Stumps, and Weber Cookers

09-09-2011, 07:09 AM	#4
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey	Stay light on the smoke. I find loins really absorb smoke. And don't cook it too long, a dried out loin is really bad. Take the remainders and make it into gumbo/chili. Works real nice.

09-09-2011, 08:53 AM	#6
hnd Full Fledged Farker Join Date: 12-13-07 Location: Rock Island, IL	i grill over apple wood. gets plenty of smoke in 10-15 minutes. pull at 140 and let rest for 10.

09-09-2011, 09:38 AM	#8
Nosmo King Knows what a fatty is. Join Date: 09-03-11 Location: Milwaukie, or	i brine for 24 hours in a jerk brine of my own, smoke to 140, takes a couple of hours max __________________ your mind is a terrible thing to taste

09-09-2011, 09:41 AM	#9
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	I personally prefer to grill tenderloins as well. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

09-09-2011, 09:50 AM	#10
ianjoe Full Fledged Farker Join Date: 11-21-10 Location: Northern Wisconsin	+1 for grilling over smoking.

09-09-2011, 11:30 AM	#11
smokey and the brisket Got Wood. Join Date: 05-19-11 Location: Duluth, GA	Since they come two to a pack I think i will try grilling one and smoking one. Thanks for the feedback! __________________ WSM 22.5. Red Thermapen. SNPP with a few modifications

09-09-2011, 12:06 PM	#12
Liquordude Is lookin for wood to cook with. Join Date: 04-10-09 Location: Austin, TX	I'm in the grilling camp as well. I like to brine mine overnight then grill until 135-140. That being said, if I'm smoking other meat and have a tenderloin to cook, I'll put a bacon wrap/weave on it and smoke until it gets up to temp.

09-09-2011, 12:14 PM	#13
Brizz Full Fledged Farker Join Date: 05-24-11 Location: Westwood, KS	I smoked one last weekend at about 215° for a little over an hour to an IT of 150° and it was outstanding. Because I had a bunch of other BBQ on I wanted a bit of a different flavor. I rubbed it with a mixture of my pork but rub and a lot of extra rosemary, sage, thyme, salt and pep. It had a nice smoke ring and was pretty moist. Next time though I'll try pulling at 140° and see how that goes.

09-09-2011, 01:14 PM	#14
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Sorry Smokey, I misread your title last night. I don't smoke tenderloins either. The above is for pork loin. Sent from my iPhone using Tapatalk __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

09-09-2011, 02:54 PM	#15
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I do them indirect on the weber OTS @ 300ish till internal temp reaches 138-140, pull, tent for 20-30 minutes for a perfect 145 finish temp. Anything higher, and you risk a dry result. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

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