MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-11-2012, 09:09 AM   #1
Plaid Palace
On the road to being a farker
 
Join Date: 11-16-12
Location: Birmingham, AL
Default Best way to cook a pork tenderloin?

I have a Kamado Joe and am cooking a pork tenderloin this weekend. Was wondering what the best method of cooking it would be? Direct, indirect, temp and estimated time it will take?
Plaid Palace is offline   Reply With Quote




Old 12-11-2012, 09:16 AM   #2
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Default

Indirect @275 with some pecan and cherry wood, cook till 145 internal, wrap in foil, rest 30 min. Juicy and cut it with a fork tender
jmoney7269 is offline   Reply With Quote


Old 12-11-2012, 09:18 AM   #3
grantw
is One Chatty Farker
 
Join Date: 09-13-12
Location: canada
Default

My fav is stuff a italian sausage in it put some rub on it and temp 300 or less if you want.
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote


Old 12-11-2012, 10:14 AM   #4
tjus77
is One Chatty Farker
 
tjus77's Avatar
 
Join Date: 10-19-06
Location: Montgomery, TX
Default

I sear it in an iron skillet, remove. Deglaze the pan with wine, saute some onions, garlic and bell pepper, add the tenderloin back into the skillet. Place the skillet in a 325-350 degree smoker. Cook until internal temp is 155-160 (add chicken or beef stock if needed, I check it at about 125 degrees)... let rest for 7-10 mins on cutting board. Make gravy with the drippings. Slice up and serve. Just enough smoke, and butter tender every time.
__________________
Skinny Cooks Can't Be Trusted!
Lyfe Tyme Smoker
Campfire Cookset, Dutch Oven Cooking Table
Variety of Cast Iron DO's
Weber Genius Gas Grill, Weber Kettle

Cajuns make better lovers cause we'll eat ANYTHING.
tjus77 is offline   Reply With Quote


Old 12-11-2012, 11:57 AM   #5
SPRfree
Take a breath!

 
Join Date: 08-22-12
Location: Rockaway New Jersey
Default

Seasoned with SM spicey apple, wrapped in bacon, and cooked to an internal temp of 155.
SPRfree is offline   Reply With Quote


Old 12-11-2012, 12:03 PM   #6
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Sugar Hill, GA
Default

A light dusting of some sort of sweet spicy rub, direct heat smoke (I like cherry or apple wood) over a hot fire (not so much nuclear, just hot), flip a time or two to keep from burning till 155 IT, remove from fire and wrap in foil, serve 20 min later.
TIMMAY is offline   Reply With Quote


Old 12-11-2012, 02:05 PM   #7
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Default

Quote:
Originally Posted by tjus77 View Post
155-160
Quote:
Originally Posted by SPRfree View Post
internal temp of 155.
Quote:
Originally Posted by TIMMAY View Post
155 IT


Why so high?
luke duke is offline   Reply With Quote


Old 12-11-2012, 02:20 PM   #8
SirPorkaLot
somebody shut me the fark up.
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Errr...


The OP said "tenderloin": not loin.

A pork tenderloin weighs in at about 3/4lb - 1lb and will be absolutely ruined after about 30 min of cooking, unless it is stuffed.

Cook to 145 IT slice and enjoy (unless you stuff with sausage, then cook to 165)

Here is my go to recipe for a stuffed tenderloin.


http://sirporkalot.com/2011/12/pork-...heese-sausage/
__________________
John
SirPorkaLot is offline   Reply With Quote


Old 12-11-2012, 02:29 PM   #9
bacchus99
Full Fledged Farker
 
Join Date: 07-12-12
Location: Baton Rouge, LA
Default

I like to rub with your favorite pork rub and cook indirect with pecan to 120F or so then reverse sear nicely and 150F for a finish temp. I find 150 takes out that slight pink of which I don't care for in pork. I haven't found it sacrifices anything. Make some sort of glaze and its great.
__________________
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732
bacchus99 is offline   Reply With Quote


Old 12-11-2012, 03:15 PM   #10
hcj3rd
On the road to being a farker
 
Join Date: 10-13-09
Location: Alvin, Texas
Default

Adam Lang has a good recipe for pork tenderloin in his cook book. His recipe calls for a brine, then rub and finishes with an apricot glaze. Indirect cook until internal temp is 145. Sorry I don't have the recipe here at the office.
__________________
Harry
Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer
hcj3rd is offline   Reply With Quote


Old 12-11-2012, 05:04 PM   #11
Eatin Smoke
Full Fledged Farker
 
Join Date: 11-26-11
Location: Valparaiso, IN
Default

My favorite is a simple rub of dijon mustard, fresh garlic, & fresh rosemary......spin it on a rotisserie over direct heat 350*

Pull at 145 IT.......Rest.......Slice.......Enjoy!
Eatin Smoke is offline   Reply With Quote


Old 12-11-2012, 05:12 PM   #12
Wh1skey6
Knows what a fatty is.
 
Join Date: 10-31-12
Location: Spokane, WA
Default

I like my tenderloins sweeter. Sweet mustard rub first than add a rub of brown sugar, salt, pepper, garlic salt, and some McCormick. Plum or apple wood at 275 - 300 to an IT of 140. Rest. I slice it like Chinese BBQ pork.
__________________
Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote


Old 12-14-2012, 01:28 PM   #13
SPRfree
Take a breath!

 
Join Date: 08-22-12
Location: Rockaway New Jersey
Default

Quote:
Originally Posted by luke duke View Post


Why so high?
I find it is still moist but prevents squimish people avoiding pink pork.
SPRfree is offline   Reply With Quote


Old 12-14-2012, 02:48 PM   #14
ManakooraMan
Knows what a fatty is.
 
Join Date: 11-21-12
Location: Oahu, Hawaii
Default

Smoked a 1lb+ loin at 300. It went to 145 in about 1.5 hrs. Used it to make local style ramen. Ono!
Attached Images
File Type: jpg image.jpg (32.1 KB, 146 views)
ManakooraMan is offline   Reply With Quote


Old 12-14-2012, 04:09 PM   #15
Wh1skey6
Knows what a fatty is.
 
Join Date: 10-31-12
Location: Spokane, WA
Default

3lbs at 300 ish until IT of 145. Rest and slice.

__________________
Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts