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Pork Tenderloin

post #1 of 19
Thread Starter 

Hey guys and gals,


How long should I figure it will take to smoke a 11/2 pound pork tenderloin at 225?




post #2 of 19

Until it hits an IT of 140˚-150˚ depending on how you like it. I'd make sure to check at an hour if I wasn't using a remote thermo, as they can dry out brutally quickly. Total time shouldn't be more than an hour and a half or so I wouldn't think, but the IT really will tell the tale.

post #3 of 19

I would take it off at 140 & wrap it in foil. Leave the temp probe in it & when it hits 145, slice it & it will be real juicy. As for the time, probably an hour or less depending on how thick it is, but you must go by temp. Time is only an estimate.

post #4 of 19

All of the above.  Those can go very quickly and you have to be on top of them.  Get them off while they are still juicy.


Good luck and good smoking.

post #5 of 19


Just long enough to go an get your camera.

post #6 of 19
Originally Posted by mballi3011 View Post


Just long enough to go an get your camera.

           biggrin.gif  yeahthat.gif  biggrin.gif


post #7 of 19



Welcome Brian!


As you can see, we love the photos of your smoker, and your efforts. So send lots of them!  Obviously, this problem has been solved by others, enjoy!

post #8 of 19

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.


You are going to fit in just fine.

post #9 of 19


post #10 of 19

I smoked four pork tenderloins. Can I freeze two? If so should I slice them now or when I get them out?

post #11 of 19

Vacuum pack them if you can and they will be fine.  I would hold off on slicing them unless you intend to make small packs for on the go sandwiches.  Then you can just pop the small packs into the micro and instant lunch!

post #12 of 19

Oh yeah I almost forgot the 2012 042.JPG

post #13 of 19

Hey Brian - good luck with that smoke. I moved your post over to the Pork section out of the Roll Call so hopefully you will get more responses


Also - we would love to have you join us in the So Ca Smokers Group the link is below

post #14 of 19

Count on 1.75hrs. and check the temp. for 165*f to slice. Save and defat the drippings for a sauce.

post #15 of 19

165? I cooked it to 150 is that undercooked?

post #16 of 19
Originally Posted by jaketruck View Post

165? I cooked it to 150 is that undercooked?

No it is not overcooked, any temp over 150° is overcooked for a pork loin or tenderloin IMHO. Over that and they get too dry. 


post #17 of 19

I'm sure it tasted as good as it looked in the photo.


great job.



post #18 of 19


post #19 of 19

looks very good! I want to try a venison or elk loin on the smoker and just saw on a tv program where they used oven bags to put it in to smoke it. Gotta cut some holes in the bags to let the smoke in.

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