Pork loins first time

[Grumpy's Q]

My neibor has two pork tinderloins for me to add to the weekend cook. I have not attempted these before. What is the general amount of time to smoke a couple of these? I understand it is weight dependant. What temperatures do I need to achieve? I will also be cooking four whole brined chickens and a brisket. You folks have always steered me right!

 

[icemn62]

Try the following links

Pork Loin

If you've never smoked a pork loin, read this for an excellent techniqe and some interesting options. Be patient, the pork loin info starts well into the thread.


http://www.bbq-brethren.com/forum/showthread.php?t=7299

Post subject: I feel the need….. The need for Q! PostPosted: Dec 08, 2003 - 08:13 PM

Moderator Edit: There is a recipe in the recipe section that adapts TK's brisket wrap method, too

This Labor Day Thread has too many ideas to pass up.
http://www.bbq-brethren.com/forum/showthread.php?t=9260

Post subject: Labor Day Menus PostPosted: Sep 02, 2004 - 08:28 AM


How to Stuff a pork loin. Post #15 in this thread explains how to make the tool, with photos.
http://www.bbq-brethren.com/forum/sh...ad.php?t=15376

from the roadmap

 

[Grumpy's Q]

Try the following links

Pork Loin

If you've never smoked a pork loin, read this for an excellent techniqe and some interesting options. Be patient, the pork loin info starts well into the thread.

iceman, I goofed. Found out after I posted neibor has tinderloin, the little guys, my bad. I still need help with this. :roll:

 

[qman]

My neibor has two pork tinderloins for me to add to the weekend cook. I have not attempted these before. What is the general amount of time to smoke a couple of these? I understand it is weight dependant. What temperatures do I need to achieve? I will also be cooking four whole brined chickens and a brisket. You folks have always steered me right!

Grumpy, are they Pork TENDERLOINS or Pork Loins. Two different cuts. The tenderloin is the piggy equivelant of filet mignon on a steer. average tenderloin in the market is a pound apiece or just over, unless it comes from a big ol hog. The tenderloin is extremely lean, and really should be grilled, or at least cooked like a small roast. It needs to come off the fire at an internal temp of no more than 150. The pork loin, is a much larger piece, and is more forgiving. The loin can be smoked low and slow.
There are several threads on the forum about the loin, I know a couple have already been pointed out to you.

 

[qman]

Grumpy, if you have your pit running low and slow anyway, you could toss the tenderloins on for a hour or so at low temp to pick up some smoke, moniter the internal, pull them out of the smoke chamber at about 135 or so, then throw them on a grill, or over the fire in your fire box, to pick up a little sear and finish cooking. I do that sometimes, same as you would a big steak you wanted to give some smoke to.

 

[Lazy Dawg]

Grumpy, if you have your pit running low and slow anyway, you could toss the tenderloins on for a hour or so at low temp to pick up some smoke, moniter the internal, pull them out of the smoke chamber at about 135 or so, then throw them on a grill, or over the fire in your fire box, to pick up a little sear and finish cooking. I do that sometimes, same as you would a big steak you wanted to give some smoke to.

Grumpy,
As Qman stated for pit. I also had some nice results by using the indirect method of slow cooking over a pan of water. 1 1/2 -- 2 hrs should do.