my second smoke

Discussion in 'Pork' started by newsmokerky, Dec 26, 2014.

  1. newsmokerky

    newsmokerky Fire Starter

    I plan to smoke a pork tenderloin tomorrow.  I smoked a couple of chickens today for my first attempt.  I learned a lesson in checking the temp of your subject.  I now understand a whole lot more about the process.  Just starting out, and going low key.  I thought I'd rub the loins in emerill's rib rub and wrap them in bacon.  Thoughts on a wood?  Use apple juice in the pan maybe?  
     
  2. one eyed jack

    one eyed jack Master of the Pit

    Wrapping the loin in bacon will limit the smoke, (And flavor from the smoke), getting to and into the loin.  Cooking at a high enough heat to crisp the bacon will risk overcooking the loin, and I don't care much for low and slow cooked bacon.

    Watch the IT of your loin.  Pull it out of the smoker @ 135* to 140*, rest it a while and slice only as needed to preserve moisture.

    I use Hickory for pretty much everything.  Have tried many different wood but my caveman pallet can't tell enough difference to worry about.

    Good luck.
     
  3. newsmokerky

    newsmokerky Fire Starter

    thank you one eye.  I will skip the bacon.  just trying to learn the process on inexpensive meats.  got some deer and elk waiting when I get a little grasp on the process..
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I would suggest getting a good dual probe therm if ya don't have one already... Not sure what smoker ya have but a lot of stock therms are not real accurate. A good dual probe therm can measure smoker temp as well as food IT... I have like a lot of folks on here a Maverick ET-732 & it's a great therm. Also just got an igrill2 & it's so far a great addition to the Q arsenal...
     
  5. Is pecan like hickory like I hear? Somebody said they were family somehow
     
  6. one eyed jack

    one eyed jack Master of the Pit

    I could have stated my thought's on wood a little better.  A more accurate statement would be that I really like a strong smoke flavor and the variety of fruit woods that I have tried are too mild for my taste.  I include Pecan in the "too mild for my taste category"  Of those milder woods that I have tried I have not found enough difference in flavor to differentiate one from another and find that I am happier just sticking with varying amounts of Hickory smoke.
     
  7. Me too. Though I have enjoyed dishes like Alaskan Pink Salmon fresh smoked on Alder with no complaint.
     
  8. Depends on your taste, I use a lot of pecan and hickory, pecan is milder, a lot of your fruit wood do well with pork

    Gary
     

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