hello everyone my first time here and i am looking for tips on smoking a tenderloin. should I cut it into thick pork steaks or do it as a whole we will vacuum seal and freexe whats left. I already use Jeffs rub and his bbq sauce and it is as advertized AWSOME!!!
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What you have there is a Whole Pork Loin...A huge tenderloin would only be 2 pounds...This is the same cut that is made into Pork Chops...Smoke it at 225*F to an Internal temp of 145-150*F MAX...At 145*IT the meat will be juicy and tender with a slight pink blush...My FAV!...at 150*IT it will be farely juicy but no pink...Let it rest 30 mins before carving...You can do it whole or cut it in half and do two seperate smokes...Try this Au Jus recipe or make it into Gravy...JJ
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
For PORK...Substitute Apple Cider for half the Beef Broth and 2Tbs Dijon Mustard for Tomato Paste...The Wine would be optional...Enjoy and Good luck!...JJ