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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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Old 10-03-2009, 07:41 PM   #1
HARRYSTOWN
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Default 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.
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Old 10-03-2009, 08:28 PM   #2
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What you have is a back loin. Tenderloins max out at 3 lbs.

Smoke it at 230 ish till 140, glaze, rest and slice thin for juicy tender pork.
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Old 10-03-2009, 08:34 PM   #3
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I'll second that^^^^^
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Old 10-03-2009, 08:40 PM   #4
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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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Old 10-03-2009, 08:45 PM   #5
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Quote:
Originally Posted by HARRYSTOWN View Post
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..
No foil, glaze meaning sauce, i just let it melt on as its finishing cooking.
Loosely tent to rest.
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Old 10-03-2009, 09:18 PM   #6
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Brine baby brine
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Old 10-03-2009, 10:57 PM   #7
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wrap it with bacon.
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Old 10-04-2009, 09:30 AM   #8
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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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Old 10-04-2009, 02:36 PM   #9
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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.



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.



Good luck and enjoy!
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Old 10-04-2009, 02:48 PM   #10
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Dang Chris, those wraps look great...
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Old 10-04-2009, 03:22 PM   #11
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^^^^--- What Sampson said! I'm hungry (again)
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Old 10-04-2009, 03:27 PM   #12
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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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Old 10-04-2009, 07:13 PM   #13
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Quote:
Originally Posted by BBQ Grail View Post
Great advice from the loin experts. My only comment is I hope there are pictures somewhere along the way of your cook.
"Loin Experts"...hmmm...interesting title for us!
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Old 10-04-2009, 07:22 PM   #14
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Quote:
Originally Posted by Bbq Bubba View Post
What you have is a back loin. Tenderloins max out at 3 lbs.

Smoke it at 230 ish till 140, glaze, rest and slice thin for juicy tender pork.
A good cherry BBQ sauce goes great with that. ;)
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Old 10-04-2009, 09:59 PM   #15
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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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