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Post by grillnut1 on Aug 7, 2009 7:33:46 GMT -5
Can anyone tell me how to smoke a pork tenderloin with approx time and smoker temps and internal temps? Thanks,
grillnut1
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Post by jerkylips on Aug 7, 2009 11:33:55 GMT -5
because pork tenderloin has less fat & less mass, I wouldn't cook it at the traditional 225 degrees like you would a pork butt.
You can still smoke it, but do it at 300-350 for a shorter period of time (just like you would roast one in an oven, except that you're adding smoke).
Someone else may have differing opinions on what temp to cook it to, but I'd say around 155ish internal temp. People are cooking pork more rare these days--I've seen some recommendations as low as 140. In my experience, it's juicy that way, but the texture isn't exactly what I like. Overcooking will definitely dry it out.
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Post by bigsteve on Aug 7, 2009 15:45:38 GMT -5
because pork tenderloin has less fat & less mass, I wouldn't cook it at the traditional 225 degrees like you would a pork butt. You can still smoke it, but do it at 300-350 for a shorter period of time (just like you would roast one in an oven, except that you're adding smoke). Someone else may have differing opinions on what temp to cook it to, but I'd say around 155ish internal temp. People are cooking pork more rare these days--I've seen some recommendations as low as 140. In my experience, it's juicy that way, but the texture isn't exactly what I like. Overcooking will definitely dry it out. Why is the higher cooking temp preferred? Never cooked one. But I would have thought 225 would be better to give it more time in the smoke(??) You can still pull it at 140, 155, or whatever you're shooting for. |
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Post by jerkylips on Aug 7, 2009 16:51:16 GMT -5
because pork tenderloin has less fat & less mass, I wouldn't cook it at the traditional 225 degrees like you would a pork butt. You can still smoke it, but do it at 300-350 for a shorter period of time (just like you would roast one in an oven, except that you're adding smoke). Someone else may have differing opinions on what temp to cook it to, but I'd say around 155ish internal temp. People are cooking pork more rare these days--I've seen some recommend ations as low as 140. In my experience, it's juicy that way, but the texture isn't exactly what I like. Overcooking will definitely dry it out. Why is the higher cooking temp preferred? Never cooked one. But I would have thought 225 would be better to give it more time in the smoke(??) You can still pull it at 140, 155, or whatever you're shooting for. My opinion - I treat pork loin more like chicken or turkey. The low & slow method is really to help break down & tenderize tough cuts of meat. A pork tenderloin is tender to begin with. The tougher cuts of meat, like pork butt or beef brisket, have enough fat in them to keep the meat moist over a 8, 10, 12 hour cook. A tenderloin doesn't, & I think it would get dry. Also...depending on what you like, if you salt/brine a pork tenderloin & do a long smoke, it basically tastes like canadian bacon. Good, but maybe not the result you're after.. |
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Post by grillnut1 on Aug 7, 2009 20:59:57 GMT -5
I smoked 2 little pork tenderloins today and they came out nice and tender. I marinated them in Weber grill creations black peppercorn marinade then smoked them between 200 and 300 deg. grill temps. I was trying to get 300 + like jerkylips suggested but I didn't do a very good job getting up to temp. or staying there. But I pulled them at 151 deg. internal and they came out fabulous. Thanks for your help jerkylips.
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