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my second smoke

post #1 of 8
Thread Starter 

I plan to smoke a pork tenderloin tomorrow.  I smoked a couple of chickens today for my first attempt.  I learned a lesson in checking the temp of your subject.  I now understand a whole lot more about the process.  Just starting out, and going low key.  I thought I'd rub the loins in emerill's rib rub and wrap them in bacon.  Thoughts on a wood?  Use apple juice in the pan maybe?  

post #2 of 8

Wrapping the loin in bacon will limit the smoke, (And flavor from the smoke), getting to and into the loin.  Cooking at a high enough heat to crisp the bacon will risk overcooking the loin, and I don't care much for low and slow cooked bacon.

 

Watch the IT of your loin.  Pull it out of the smoker @ 135* to 140*, rest it a while and slice only as needed to preserve moisture.

 

I use Hickory for pretty much everything.  Have tried many different wood but my caveman pallet can't tell enough difference to worry about.

 

Good luck.

post #3 of 8
Thread Starter 

thank you one eye.  I will skip the bacon.  just trying to learn the process on inexpensive meats.  got some deer and elk waiting when I get a little grasp on the process..

post #4 of 8
I would suggest getting a good dual probe therm if ya don't have one already... Not sure what smoker ya have but a lot of stock therms are not real accurate. A good dual probe therm can measure smoker temp as well as food IT... I have like a lot of folks on here a Maverick ET-732 & it's a great therm. Also just got an igrill2 & it's so far a great addition to the Q arsenal...
post #5 of 8
Quote:
Originally Posted by One eyed Jack View Post

Wrapping the loin in bacon will limit the smoke, (And flavor from the smoke), getting to and into the loin.  Cooking at a high enough heat to crisp the bacon will risk overcooking the loin, and I don't care much for low and slow cooked bacon.

Watch the IT of your loin.  Pull it out of the smoker @ 135* to 140*, rest it a while and slice only as needed to preserve moisture.

I use Hickory for pretty much everything.  Have tried many different wood but my caveman pallet can't tell enough difference to worry about.

Good luck.
Is pecan like hickory like I hear? Somebody said they were family somehow
post #6 of 8
Quote:
Originally Posted by Trickyputt View Post


Is pecan like hickory like I hear? Somebody said they were family somehow

 

I could have stated my thought's on wood a little better.  A more accurate statement would be that I really like a strong smoke flavor and the variety of fruit woods that I have tried are too mild for my taste.  I include Pecan in the "too mild for my taste category"  Of those milder woods that I have tried I have not found enough difference in flavor to differentiate one from another and find that I am happier just sticking with varying amounts of Hickory smoke.

post #7 of 8
Me too. Though I have enjoyed dishes like Alaskan Pink Salmon fresh smoked on Alder with no complaint.
post #8 of 8

Depends on your taste, I use a lot of pecan and hickory, pecan is milder, a lot of your fruit wood do well with pork

 

Gary

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