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Tenderloin smoke

post #1 of 6
Thread Starter 
Smoking a tenderloin today. Started with an apple juice and spices marinade. Then rubbed with a mix from a local BBQ supply store (Ruff
's barbeque shoppe).
Planning on smoking for about 3 hours, then crank up the heat to finish cooking as needed. Started about 2pm, else I wouldn't have to crank up heat.
I have a Hasty Bake grill.

Here is the starting pic with the tenderloin.


Using Hickory for the smoke.
post #2 of 6
Guessing from your pics that it's pork tenderloin. 3 hours will make jerky out of it even at very low temps. At 225° pork tenderloin will be done in less then 1 hour. Even whole beef tenderloin or pork loin doesn't need 3 hours.
post #3 of 6
The best thing to do is watch your internal temp. Check on it in an hour and see what you have. If you like your pork somewhat on the rare side... some folks pull it off at 140. I like mine at 155. If you go much over 160 internal your going to start drying it out. Don't check the temp until it's been in the smoker for an hour. If you have already punctured the meat with a therm probe before you started smoking you will need to take it to 160 internal.
post #4 of 6
Thread Starter 
Thanks for the info. I'm cooking at really low temp - about 180. Will see what happens.
post #5 of 6
Thread Starter 



Turned out very well. Ended up smoking for 1.5 hrs to a temp of 150. Wrapped in foil and into a sleeping bad for 1.5 hrs. Great flavor, and very tender. Glad you guys told me to get it off. Thanks
post #6 of 6
Looks Great...PDT_Armataz_01_37.gif
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