Tonight's smoked pork tenderloin

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bgaviator

Smoking Fanatic
Original poster
May 9, 2010
418
426
Brushed tenderloin with maple syrup and rubbed all over with Sweet Rub O Mine.  



On to the KJ.....I had my PartyQ set to hold at 225....however, I've been having a problem lately to where the temps have been way overshooting.  I couldn't get my smoker below 300 tonight.  I think what's happening is when the wood chunks catch fire the PartyQ has a hard time keeping the temps down.  Maybe it's just my technique?

Anyways, I took it to 145-150....I temp probed with my Thermoworks DOT thermometer in multiple places just to make sure.  





I let the meat rest under some foil for about 10 mins before slicing.  The final product didn't look as pink in person as it appears in the photos.  The iPhone seems to be exaggerating the pink/red shades a little.  But the rub does come off when I'm slicing and does impart some additional pink color to the meat.  I served it with two sauces....a BBQ sauce made of 50/50 peach preserves and KC Masterpiece.  And then a peach glaze made of preserves, a little honey and brown sugar, and lemon juice.  My wife whipped up some homemade creamed corn.  

Came out really good overall.  Can't say which sauce I liked better....they were equally good.  My wife thought the smoke intensity was just right....it could always use more for my taste.  They cooked a lot faster than I was anticipating because I couldn't get the smoker to hold the 225 I had set.  So these cooked at 300 almost the entire time.  

I used 3 small chunks of Apple.  I placed one chunk directly in the center on the fire and two off to the sides of the fire....maybe I need to stop putting a chunk on top?  Maybe it's catching fire and causing the temp spikes?  

I originally had the top vents fully open (slider closed, daisy wheel holes full open).....I was able to start bringing the temps down a little when I closed the daisy wheel to where the holes were only half open.  
 
That tenderloin looks amazing!  
points1.png


Mike
 
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