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2nd smoke ever, did pork tenderloin

post #1 of 9
Thread Starter 

So I did my 2nd smoke ever, this time doing a pork tenderloin that was picked up at the local Costco.

Master Chef ECB with a few mods, mix of briquettes and lump charcoal, and used applewood for the smoke.

Figured I would share with the community.

 

A light dry rub for flavour. This meat did not get marinaded or soak in a brine.

 

And let's wrap it up in some bacon.

 

All done. Took it off when the internal temp read 145'F (should have pulled it at 140)

 

Nice and juicy, meat is more grey than the picture lets on, with a nice pink smoke ring

 

Yup, that's tasty looking.

 

And as the cook, I took the tip.

post #2 of 9
Looks good. Nice pink color. Glad I had supper already (so i wouldn't drool over my phone). Can't stop smoking now can't you?
post #3 of 9

Got the concept going. I don't see a smoke ring in pics myself. Bacon wrapped? which is going to get the most smoke?, Bacon, which shields the smoke. Do your loin without bacon wrap next time and you will be happier.:grilling_smilie:

post #4 of 9
Quote:
Originally Posted by dave17a View Post

I don't see a smoke ring in pics

Tenderloin is too small cut of meat to get a smoke ring. Maybe cold smoked first - but that requires curing.

Without bacon will be dry (unless brines). Pick your poison.
post #5 of 9

Really nice looking tenderloin. I really love them and like you I like them without brine or marinade. Just salt cayenne onion garlic and a very light rub of light brown sugar.

 

Great looking meat!

 

Congrats!

post #6 of 9
Quote:
Originally Posted by atomicsmoke View Post


Tenderloin is too small cut of meat to get a smoke ring. Maybe cold smoked first - but that requires curing.

Without bacon will be dry (unless brines). Pick your poison.


I do inject mine, apple juice mixture. Always juicy. Smoke ring was mentioned.

post #7 of 9
Quote:
Originally Posted by atomicsmoke View Post


Tenderloin is too small cut of meat to get a smoke ring. Maybe cold smoked first - but that requires curing.

Without bacon will be dry (unless brines). Pick your poison.

 

The nice thing about smoking is the amount of options. I don't brine and this is my usually tenderloin result.

 

 

And yet another smoke without a brine, without bacon.

 

http://www.smokingmeatforums.com/t/160909/smoked-tenderloin

 

That is a good looking tenderloin that Icamero smoked! Its outstanding for his second smoke!

post #8 of 9

Great looking tenderloin. I will have to try one!

 

Disco

post #9 of 9

lo

Quote:
Originally Posted by Foamheart View Post
 

 

The nice thing about smoking is the amount of options. I don't brine and this is my usually tenderloin result.

 

 

And yet another smoke without a brine, without bacon.

 

http://www.smokingmeatforums.com/t/160909/smoked-tenderloin

 

That is a good looking tenderloin that Icamero smoked! Its outstanding for his second smoke!


You bring up it to temp and:77: is good with whatever you put on them. Oven or smoker. Wife has done pork butts in crockpot and ummmm! My mothers old crock pot which is the first one I ever seen,still workin good.

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