Looking some Ideas for smoking pork tenderlion.

phasma

Newbie

Original poster

Dec 7, 2016

3

10

Bronx NYC

• Dec 21, 2016

• #1

So I am new to smoking meats, I have been tasked with making 2 tenderloins and I am really not sure too confident about it... and I can't seem to find anything that jumps out at me.

Should I brine or no?

BBQ sauce or no?

Any tips?

 

bregent

Master of the Pit

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Mar 1, 2014

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• Dec 21, 2016

• #2

For pork tenderloin, I usually just do a dry brine of 1/2 tsp kosher salt per lb at least 12 hours before cooking. Rub with some black pepper,  then smoke till internal of about 135-140, then sear. Try not to get the final temp above 145. I wouldn't use bbq sauce. I like it either plain or with a mustard based glaze/sauce.

 

goldmine1965

Smoke Blower

Nov 9, 2015

113

12

Iowa

• Dec 21, 2016

• #3

here is a idea.

http://www.smoking-meat.com/september-24-2015-smoked-pork-tenderloin

 

tropics

Epic Pitmaster

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Jun 25, 2014

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Attleboro,Ma

• Dec 21, 2016

• #4

http://www.smokingmeatforums.com/t/254440/my-1st-smoked-tenderloin-w-pics#post_1631340

You can do them a few ways

Richie

 

SmokinAl

SMF Hall of Fame Pitmaster

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Jun 22, 2009

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Central Florida (Sebring)

• Dec 22, 2016

• #5

In my opinion, tenderloins do better on a charcoal grill, with a couple of chunks of wood on the coals.

That being said.

Here's some recipes to look at.

http://www.smoking-meat.com/?s=pork+tenderloin

Al