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ZZBrewing
12-16-2014, 11:57 AM
I will be smoking my first pork tenderloin on Thursday and was thinking to use a dry rub and nothing else. Do I need to be concerned about it drying out? Also could use some recommendations on whether or not to use Cherry wood.

Thanks

Ron_L
12-16-2014, 12:07 PM
It's a quick cook. I typically grill them to 135 internal and then rest. The carry over will bring it up to 140.

Cherry is great on pork!

DaveAlvarado
12-16-2014, 12:12 PM
What Ron said.

I've also had success cooking at lower temp, like turkey, but target pulling it off at 135F-140F.

You can treat them like ribs--they do great with anything from a little salt + pepper on up to rub, sauce, etc.

Ol'Joe
12-16-2014, 12:37 PM
Inject with apple juice, grill, turning often, pull it off at 135, rest, slice on diagonal, good stuff!!

smokin30-06
12-16-2014, 02:27 PM
My tip - I typically buy these in the vac packages at the grocery. There are several products that look similar. Read the small print to find the one that is actually a tenderloin, not just loin.

wrenfro12
12-16-2014, 04:41 PM
step one season with a good pork rub
step two wrap in bacon weave
step three season bacon with said rub
step four smoke
step five enjoy

mchar69
12-16-2014, 06:17 PM
I roll the tenderloin (not loin) in butter in a pan w/ S+P and make it rare- med rare - slice on the bias. You absolutely will love it if you get a chance.

oifmarine2003
12-16-2014, 07:26 PM
Pull at 135. I like to use Ted & Barneys for a rub. Soooo good on pork, especially chops and tenderloin.

qman
12-16-2014, 07:33 PM
I like to butterfly a pork tenderloin lengthwise, flatten it out a bit, and season with salt, pepper, and lots of garlic. Then grill over a hot fire. Just takes a few minutes per side.
Pure porky goodness.

EverettBBQ
12-16-2014, 08:23 PM
I first brine my tenderloins for a good 1 1/2 hours. :twitch:
Rinse a light coating of olive oil.
A nice apple hickory rub, them wrap with bacon and more rub.:clap2:
On smoker (with temp probe):thumb:
http://i1348.photobucket.com/albums/p729/Everettku/43E5A2DB-415F-4DC0-9653-717E41324C8C_zpsyxan2a2e.jpg
Smoked at 240 deg for about 2 hours, TAKE OFF at 250 deg F.
Here they are sliced:-P
http://i1348.photobucket.com/albums/p729/Everettku/A9297004-1E61-4C06-BA3E-20320B4CE1BE_zps7pbwrukv.jpg
Close up
http://i1348.photobucket.com/albums/p729/Everettku/603F08DD-1564-46E4-AD91-3BCCD9192DA5_zpsklgx8ujm.jpg
On plate:arrow:
http://i1348.photobucket.com/albums/p729/Everettku/7E5195DE-5057-4830-AA37-9BFA3D105D04_zpskrfshh5r.jpg
Close up....look at the smoke ring and.....so juicy:blabla:
http://i1348.photobucket.com/albums/p729/Everettku/262190FE-CA37-46BC-8CFC-A59B88E5A736_zpsgt97m58p.jpg

Hope this helps!
They were real good:shocked:

qman
12-16-2014, 08:39 PM
Everett:
250 degrees internal? Is that a typo?

EverettBBQ
12-16-2014, 08:53 PM
Everett:
250 degrees internal? Is that a typo?
OMG I have a fat finger:icon_smile_tongue:
It was 150 degrees:icon_shy
Thanks for the help!

qman
12-16-2014, 08:59 PM
Welcome. I have fat fingers too.:biggrin1:

grantw
12-16-2014, 09:15 PM
Wrap in bacon and some rub, grill it direct to crisp up the bacon and if the tenderloin is not done when the bacon is crispy move it indirect

ZZBrewing
12-16-2014, 10:12 PM
I would not have thought to wrap in bacon. But bacon does make everything better.

Thanks!

DjPorkchop
12-16-2014, 11:31 PM
Inject with apple juice, grill, turning often, pull it off at 135, rest, slice on diagonal, good stuff!!


Yep, this ..... ^^^^^^

I just cooked my first one to about the same temps. It was fantastic! Smoked with cherry. One thing I wished I had done was injected it. Out side was GREAT! The middle was a plain jane porkchop.

robbq
12-17-2014, 12:45 AM
I do them pretty often. I just put on a rub and grill till they are just done, like 145. I usually use the poke test, not the thermometer. If the center is a tiny but pink then it is perfect. They are easy to overcook and then they get dry. You don't have to overcook pork!

jimstocks53
12-17-2014, 08:44 AM
Ron L: "It's a quick cook. I typically grill them to 135 internal and then rest. The carry over will bring it up to 140."

Right on!

This will cook MUCH faster than what you'd expect. Remember pink does NOT always mean undercooked. And overcooked tenderloin is unpleasantly chewy.