Pork Tenderloin

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matt2tle

Newbie
Original poster
Jun 28, 2013
11
10
Alabama
Hey all...I'm brand new to SMF and smoking all together.  I just bought a pack of what I thought was 2 tenderloins - about 4 lbs total.  As I unwrapped them to begin prepping, each one "came apart" into two separate pieces.  Is that normal?  Looks like I now have 4 pieces to smoke, as opposed to 2 larger pieces that I thought I would have.  Should I just smoke them all 4 or try to tie or wrap the smaller pieces together?  I hope this makes sense...I am definitely a rookie and would appreciate any advice, suggestions, feedback, etc.  Thanks.
 
Failed to get pics, but will try to do so later. I essentially have four pieces that are a little over 1 pound each, instead of two pieces that were supposed to be a little over 2 pounds each.
 
This happens to me too.  If I want to smoke low-n-slow, my wife uses some poultry string and ties the halves together.  Otherwise I simply marinade them two halves, then grill them like a steak.
 
Like the other guys said, you are fine with the four pieces.

Be sure not to overcook.  I wouldn't go over 140 IT for a perfect tenderloin.

Be sure to grab some pics during and after the smoke for a nice q-view.

Good luck,

Bill
 
Thanks for the replies. I planned to attempt to smoke them "low and slow", but am using a brinkman electric which doesn't allow much temp control. I assume I'm not looking at a very long smoke if they're only a little over 1 lb each. In that case, would tying them together be a good idea?
 
That's your call.  Certainly, tying them together will not hurt anything and will give you a little more time in the smoke.

Good luck,

Bill
 
Nearly all tenderloin cryo packs have 2 inside the pack. I have gottem 'em where they were full of little 2 and 3 inch pieces. Needless to say I said some unkind things about the packers heritity.

They cook fast, I usually split the two in half, stuff 'em with veggies and herbs and tie 'em all back together and cook 'em. I particulary like either spinach or aspargus.

Good smokin!!
 
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