Pork Tenderloin question.

[bbqjoe]

I'm gonna put a few whole pork tenderloins in the smoker for tonight's special.
I've baked them before in the oven, but don't recall ever doing one in the smoker.
Going to dry rub. I'm planning on finishing it on the grill with sauce.

Running at 225°.
How do those of you who have cooked these go for doneness.
Is it a temperature thing, probe thing or what?

 

[91vw03]

The one that I did, I cooked till it was done. It spent alittle too much time during this too close to the coals and one side was more done than the other side, and the peppers and mushrooms I stuffed it with were still crunchy.

I think it took about 3 hours at 225*, dry rubbed, no sauce.

Pretty much you should treat your smoker like you do the oven.

 

[WineMaster]

Smoke to 150
Cooler
Slice and Glaze on the grill.

 

[Grumpy's Q]

I grilled a couple last night. I used an instant read probe, pulled an rested at around 150. Meat was done and still moist. My it was good. I have not tried the smoker yet.

 

[Irrad8]

check out my pix on page 7 of "labor day weekend ... whats cookin". I dry rubbed and smoked @ 225 til internal probe read 170, It was a 5 pounder so it took about 8 hrs give or take. It was juicy but sometimes I will wrap in foil after 5 hours until finished

 

[SP]

I go to 135*, rest, slice and grill with sauce to finish.

 

[Ron_L]

If you're going to put them on the grill after the smoker i wouldn't go much past 135 or 140 in the smoker. Carry-over cooking and the heat of the grill will bring them up to 150 pretty easily. I would brine those puppies to help keep them moist as well (assuming that they aren't already "enhanced")

 

[MileHighSmoker]

If you have a rotisserie on your grill pork tenderloin is awesome on a spit.

 

[jminion]

Tenderloin does not have much connective tissue and doesn't benefit from slow cooking much. Prefer to grill at higher temps to internal of 135 to 140. rest 15 to 30 min and slice.

 

[Lakeside Smoker]

Tenderloin does not have much connective tissue and doesn't benefit from slow cooking much. Prefer to grill at higher temps to internal of 135 to 140. rest 15 to 30 min and slice.

Yep. Only way to cook them, IMHO.

 

[HB-BBQ]

I marinate them first in a hawaian marinade for at least 4 hours or overnight. I then sear them for about 2-3 minutes per side and go indirect until they hit 155F. This is of course done over oak mixed with some type of fruit wood. They always come out nice and juicy.

 

[Irrad8]

rookie question. I have been cooking to 170 because I thought I had to for pork to be "safe". I am farking cornfused

 

[Ron_L]

rookie question. I have been cooking to 170 because I thought I had to for pork to be "safe". I am farking cornfused

That's what we were always told back in the "old days". With better farming techniques and better knowledge the recommendation is much lower internal temps. Form the Hormel web site...

It was once thought that pork must be cooked to an internal temperature of 185°F to ensure that trichinella spiralis parasite would be killed. It is now known that trichinella spiralis is eliminated at 137°F, however, it is still recommended that pork be cooked to an internal temperature of 155°F to 160°F so it is safe to eat

Oher sources say 150 is fine. I usually go to 150 and the meat rises to 155 while resting.

 

[Irrad8]

thanks for the clarifier

 

[bbqjoe]

Pulled at 135° Holding at 140°. Going to throw them on the grill just before dinner starts and give them a good glazing.
Serving with grilled pineapple, roasted corn on the cob, french rolls.

 

[we'll smoke u]

Hey Joe what i have found to work best for me is pull at 135 or 140 let rest then slice. If you ever have to reheat then they then they won't fall apart on you.

 

[Greendriver]

135 is the perfect temp to take em off (providing you have a 10 min dwell) so just make sure to glaze em quick and get em on the table.

 

[qman]

check out my pix on page 7 of "labor day weekend ... whats cookin". I dry rubbed and smoked @ 225 til internal probe read 170, It was a 5 pounder so it took about 8 hrs give or take. It was juicy but sometimes I will wrap in foil after 5 hours until finished

If you had a "5 pounder" it was not a pork TENDERLOIN but most likely a pork LOIN ROAST. Not the same thing. Pork tenderloins weigh closer to 1 pound each, in todays market pork.

As to temp of cooking, 137 is safe, if you know your thermometer. Anything else is a safty zone.
I go to 140-145 max myself.

 

[Puppyboy]

Perfect time for this thread because I gotta 2.5# "boneless pork loin roast" on the agenda for Saturday.

 

[jpw23]

I take mine to 145, let rest a bit and then glaze on the grill.