Tomorrow is my daughter's birthday. They will come for dinner and cake tomorrow night. The wife bought 2 pork tenderloins for the event each ways less than a pound and a half. I thought I might smoke them. Searching has turned up almost 7000 hits on pork loin, but I'm having a little trouble narrowing that down.
What I need to know is what pit temp to use and how long to expect them to cook?
I usually try to smoke everything I do between 220-235° with 225° being Baby Bear's perfect point. I will cook the meat to an IT of ~150° then foil, wrap in towels and put it in the cooler with the temp probe left in so I can monitor temps. I don't want to put it on too early and have to worry about it having to be refrigerated or re-heated nor do I want to have to eat after 9:00 pm. My start time will depend on a rough estimate of how long it will take to cook. I would expect only a couple of hours in the oven on 325°, but not having ever done one on the smoker, I have no idea how much time to allow per pound.
TIA
What I need to know is what pit temp to use and how long to expect them to cook?
I usually try to smoke everything I do between 220-235° with 225° being Baby Bear's perfect point. I will cook the meat to an IT of ~150° then foil, wrap in towels and put it in the cooler with the temp probe left in so I can monitor temps. I don't want to put it on too early and have to worry about it having to be refrigerated or re-heated nor do I want to have to eat after 9:00 pm. My start time will depend on a rough estimate of how long it will take to cook. I would expect only a couple of hours in the oven on 325°, but not having ever done one on the smoker, I have no idea how much time to allow per pound.
TIA
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