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question regarding leaner pork, like loin roasts and tenderloins

post #1 of 9
Thread Starter 
Do you guys stick with your "low and slow" smoking, or do you crank the heat up and cook those with higher heat, more like roasting? I have some loins and tenderloins, and as lean as they are, I don't want to dry them out. Even at a higher temperature, they will still benefit from the smoke, will they not?
post #2 of 9
Try putting on your rub, then wrap in bacon. You can also add rub to the bacon. this should keep them moist.biggrin.gif
post #3 of 9
I cook my tenderloins on my Weber Gold that is set up for indirect heat. I sear the loin for about 5 minutes on each side in this fashion, let it sit for 2.5 minutes and then without turning it over, rotate it about 45 degrees and cook another 2.5 - minutes over hot coals. Then repeat on the other side to set your grill marks.

After searing all sides, I move the pork tenderloin over to the cooler side of the grill and toss some wet chips over the coals and cover the grill. With this method, I have not dried out a tenderloin in some time.

As for just cooking over high heat, I'd advise against it because by the time the center is done, the outter portion will have dried out.

After smoking two fatties yesterday, I am baconned out.. ;p
post #4 of 9
Of course they benefit from low and slow and the smoke.
Whenever I do loins I like to smoke them to an internal of 145-150 and pull, let rest then slice and enjoy one of the most delicious moist pieces of pork you have ever had.
post #5 of 9
I'm with Jim on this one too. I just wrap mine with bacon after I apply the rub and let it sit in the refrig over night and then smoke it at 230ish and pull it at 145-150 and it will be good and moist too. We do like ours alittle pink inside but not uncooked pink.
post #6 of 9
Sounds like you're getting good advice. Just to be clear...when they say they're pulling at a certain temp, they mean pulling off the smoker. Not pulling the meat as in shredding.

Those cuts are usually best (in my experience) sliced and not shredded. And cooking to that 145-150 as mentioned is a safe temp and should not dry out the meat.

But they are great smoked. Go for it. And don't forget the qview.
post #7 of 9
That is exactly how I do it as well. It usually takes me about 2 hours with a full loin. Maybe a little less. The pork is very juicy and tastes great. I usually wrap it in foil and let it rest for 45 minutes or so before I slice it.
post #8 of 9
Loins are great stuffed as well...it really kicks thing up. Asparagus, spinach, aldente rice, diced carrots and celery, just to name few items I've used in combination with others.

Then, there's always canadian bacon..........

Have fun & good smoke to ya!

post #9 of 9
I smoke mine at 250 pull it off at 145-150 internal temp. and let is rest for 10-15 mins. Of course if you are worried about it being dry you can also brine it.
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