2nd smoke ever, did pork tenderloin

lcamero

Newbie

Original poster

Apr 27, 2014

5

12

Saint John, NB, Canada

• May 3, 2014

• #1

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.

IMG_20140503_152303.jpg

• lcamero
• May 3, 2014

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

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• lcamero
• May 3, 2014

And let's wrap it up in some bacon.

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• lcamero
• May 3, 2014

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

IMG_20140503_174458.jpg

• lcamero
• May 3, 2014

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

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• lcamero
• May 3, 2014

Yup, that's tasty looking.

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• lcamero
• May 3, 2014

And as the cook, I took the tip.

 

• 

Reactions: foamheart

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• May 3, 2014

• #2

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?

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• May 3, 2014

• #3

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.

 

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• May 3, 2014

• #4

dave17a said:

I don't see a smoke ring in pics

Click to expand...

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.

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• May 3, 2014

• #5

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!

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• May 4, 2014

• #6

atomicsmoke said:

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.

Click to expand...

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

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• May 4, 2014

• #7

atomicsmoke said:

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.

Click to expand...

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

006.JPG

• foamheart
• May 4, 2014

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!

 

disco

Epic Pitmaster

OTBS Member

SMF Premier Member

Oct 31, 2012

11,135

5,265

Canadian Rockies

• May 4, 2014

• #8

Great looking tenderloin. I will have to try one!

Disco

 

dave17a

Smoking Fanatic

Dec 23, 2012

903

92

west central Mo

• May 5, 2014

• #9

lo

Foamheart said:

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

006.JPG

• foamheart
• May 4, 2014

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!

Click to expand...

You bring up it to temp and

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.