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Fist time smoking Pork Tenderloin plus bacon wrapped

post #1 of 8
Thread Starter 

So this was my fist time smoking Port tenderloin and only my 3rd time smoking ever so still new at this. I wanted to go a little crazy so i wrapped it in applewood smoked bacon cause we all know bacon is good on everything. I smoked it at 225 till it got to 135 then wrapped it in foil. I tried to make TamaRockstar88 Honey Whiskey Cider Glaze (http://www.smokingmeatforums.com/t/120215/honey-whiskey-cider-glaze) and I'm pretty sure i messed it up but applied what i could salvage to one of the loins. They turned out amazing and i hope to make the glaze right next time as it was absolutely amazing. 

 

 

 

 

 

 

post #2 of 8

WOW!  Do those look great!  What internal temp did you get them to?

post #3 of 8
Really good looking! The bacon was a great idea
post #4 of 8
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post
 

WOW!  Do those look great!  What internal temp did you get them to?

I got it up to 135* IT then let it rest for 30 minutes

post #5 of 8

Never saw the need to smoke tenderloins, they just don't get to stay in the smoke very long and are already quite tender. But you did fine with the temp of 135º. I usually just roll tenderloins around on the grill. Now loins go on the smoker all the time. At any rate, I am sure they tasted great.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Flash View Post
 

Never saw the need to smoke tenderloins, they just don't get to stay in the smoke very long and are already quite tender. But you did fine with the temp of 135º. I usually just roll tenderloins around on the grill. Now loins go on the smoker all the time. At any rate, I am sure they tasted great.

Yah I grew up always BBQing them but wanted to see how it was in the smoker and it turned out pretty good as well. Can't go wrong with either way it seems.

post #7 of 8

I'd eat what I see in those pics!

 

So, you hit the IT of 135 and then wrapped in foil to rest or to cook further?  Another question, other than the bacon, how did you season/prep the loin?

 

Charlie

post #8 of 8
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post
 

I'd eat what I see in those pics!

 

So, you hit the IT of 135 and then wrapped in foil to rest or to cook further?  Another question, other than the bacon, how did you season/prep the loin?

 

Charlie

Yah exactly what i did. I used a rub before and it was Obie-Cues Steakmaker rub which seamed off but was pretty tasty

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