Hey guys and gals,
How long should I figure it will take to smoke a 11/2 pound pork tenderloin at 225?
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.
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.
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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!
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
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.
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.