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tips for smoking a pork ternderloin

post #1 of 5
Thread Starter 
Gonna smoke a pork ternderloin, using an electric masterbuilt smoker. Its a 5.31lbs how long & temp. Have some wine soaked merlot oak chips and mesq or hickory which would be better grilling_smilie.gif
post #2 of 5

Personally I would prefer the oak, I am not a mesquite fan but again that's a personal opinion. The time will depend on the temperature. I take my pork to 155 internal but there are different opinions on that too, of course. I always err on the side of caution with time as you can always towel and cooler it if it is done early.


Don't forget the Qview!

post #3 of 5

I prefer to use lighter fruit woods on pork.  Apple, Cherry, Peach, etc.  I believe Oak, Mesquite, and Hickory are a bit strong.  But I am a less is more kinda guy when it comes to smoke flavoring.  I imagine I would use those stronger woods if I didn't use too much. YMMV


I like to cook pork to an internal temp of 145 - 150*.  I imagine the USDA prefers 160 - 165*.   I like to sear the meat before placing it on the pit because I like the crusty texture.


If it's a tenderloin it's not going to take long to cook.  I like the cook tenderloin at higher temps after searing - pit temps in the 300* range.  In that case, this will still be a short cook.



post #4 of 5
Thread Starter 
Got it goin at 220 degrees, startn with mesq and will switch over to the wine barrel oak figuring on about 3 1/2 hrs? Thanks for the help guys:439:
post #5 of 5
I smoked one last weekend and it smoke a lot quicker than planned. I gave it a nap at 150* while we fixed side dishes. I put apples inside of it. I used apple wood and it came out GREAT!!!
Right now I'm doing ribs!!!
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