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Help with tenderloin

post #1 of 4
Thread Starter 
Smoked a tenderloin to 145 on an MES with
No liquids using pellet smoker, inside of
Tenderloin was good, but a dried skin formed on the outside.

What suggestions do folks have? Mop, liquid in pan, other?

post #2 of 4

It is probably just it starting to form bark.  Was it nice and juicy in the middle but dry to the touch on the outside?  If so, that is normal.  I usually put a light coat of sauce on them about 15 min before they are done.  If you want a moist outside, you could try wrapping them at about 125-135 and then pull them at 145 but then you will take the benefit of smoke the whole way through away from the meat.  It SHOULD soften up the outside.  I will post a picture of my dry rub ones compared to my sauced ones here in a second. 



post #3 of 4
Thread Starter 
Thanks, I'm actually not a fan of this bark and prefer a light smoke flavoring. I may be in the minority, but that my taste.

Perhaps glaze a sauce or something else would help this.
post #4 of 4
Here is the dry rub with no sauce. It was prolly one of the best dry rub t-loins I have done

Here is a sauced one

Hope that helps! Post a picture of it if you have one. Thanks!

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