Smoked Tenderloin beats Grilled with Qview

Discussion in 'Grilling Pork' started by daboys, Apr 28, 2008.

  1. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Couldn't believe how much better smoked tenderloin is then grilled! I've done quite a few on the grill but never on a smoker. Turned them and sprayed with apple juice every hour. Very moist and great flavor. Put the beans and potatoes on at the same time. Was a little concerned that the potatoes would burn. Nope! Had a nice yellow color to them and not dry at all. Can't wait till next weekend to try something else.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm... looks awesome![​IMG]
     
  3. white cloud

    white cloud Master of the Pit OTBS Member

    great lookin loins there
     
  4. davenh

    davenh Smoking Fanatic OTBS Member

    I've been doing them in the smoker too. Much better than the oven or grill. My girl marinates them and I sear them on the grill before going into the smoker. I'm guessing you cooked those babies to 150 or so. We like them medium [​IMG]. Good job!
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    DaBoys - the pics look great, impressive smoke ring! You will soon come to find that mostly anything smoked, is awesome!
     
  6. kookie

    kookie Master of the Pit OTBS Member

    They look awasome..............Making me hungry now............Good job..............
     
  7. parrot7

    parrot7 Newbie

    hi daboys looks great i want to smoke a tenderlion this weekend how long did you smoke it for and what temp thanks
     
  8. chargrilled

    chargrilled Meat Mopper

    Looks great, I learn summin new everyday.

    I can not believe that smoke pena!!!! I always thought the loin was too dense or would loose its moisture, what temps did you take em to? How hot was the smoker??
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Yep...loin off the smoker rules. A little Portabella gravy is what I topped my last one with. WooWHEE!
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Rich - that sounds like an awesome gravy to put over anything! Care to share that lil' recipe? [​IMG]
     
  11. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Smoked em for 4hrs 45 min. The temps were between 215-225. I pulled them at 165. Going to do them again this weekend but I'm going to try Dutch's Mahogany sauce. That really sounded good.
     
  12. coyote

    coyote Master of the Pit

    was that a pork loin? nice job..
     

Share This Page