So, having finished converting my side firebox smoker to propane and adding an AMNPS and "mailbox" mod, it was time for some tenderloin. Last night I prepped a BIG tenderloin with mustard and Jeff's Rub. Then into the fridge until this afternoon.
Thawed, silverskin removed, and ready for mustard and a heavy coating of Jeff's Rub
Preheated the smoker to 245 degrees and lit the AMNPs filled with hickory pellets. When I was sure the temperature was holding steady, I put the tenderloin on the grill. The temperature dropped about 5 degrees because of the mass of cold meat, but quickly came back up to 245. After an hour, I bumped the temp to 250 degrees. After 2 hours I took a reading with my Weber Instant Read Thermometer--136 degrees. Pulled the tenderloin at 139.7 degrees (close enough to 140 for me), and took it inside to rest.
Only let it rest for about 10 minutes wrapped in foil--just long enough to finish the broccoli and rice. Sliced it about 1/2 inch thick and served supper. The meat was very moist and juicy, and sooooo tender you could have cut it with a plastic fork. Down right delicious!! The meat was cooked to medium--just barely pink throughout. Now, some of you are probably saying that it looks overdone, but this is exactly how Miss Linda and I like our pork, so..........
Total cook time was 2 hours and 10 minutes--1 hour at 245 degrees, and the final 1 hour and 10 minutes at 250 degrees.
The only thing I'm not happy with in the conversion is the amount of smoke produced by the AMNPS and drawn into the cook chamber. There was a definite shortfall of smoke flavor, and next to no smoke ring. Have to solve that problem.
Thanks for looking