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pork tenderloin??

post #1 of 19
Thread Starter 

I am smoking in my electric smoker for the first time. The temp is at 225 f for 7.5hrs. the loins are 2.5 lbs each. and I have the damper closed. am i doing some thing wrong?

post #2 of 19

Nope.  You got a thermometer in the loins?  Take them to around 160*.

 

We want to see pics, too, and go over to the Roll Call forum so everyone here can welcome you.

post #3 of 19
Thread Starter 

thermometer is in. the pics are on the way. Do i leave them at that temp 160f  even if i have time left in the timer?

post #4 of 19

Yes, 160* is rule-of-thumb for pork.  You don't want to overcook them and let them dry out, but you want them to be done, too.

post #5 of 19
Thread Starter 

it is nice to have some advice from experienced people. thanks.

post #6 of 19

It's my pleasure.  Don't forget to head over to Roll Call so you can receive a proper welcome to the forums.

post #7 of 19

I would even pull the loin before 160.I've been cooking mine to about 147- 150 lately.. Pork cooking temps have changed over the recent years...But either way, u should be fine..Good luck..

post #8 of 19
Thread Starter 

thank you

post #9 of 19
Quote:
Originally Posted by JaxGatorz View Post

I would even pull the loin before 160.I've been cooking mine to about 147- 150 lately.. Pork cooking temps have changed over the recent years...But either way, u should be fine..Good luck..


Nothing wrong with that.  It's true that the temps have changed because the gene that causes tric has mostly been bred out.

 

I would easily go 150*, too.

post #10 of 19


 

Quote:
Originally Posted by mythmaster View Post




Nothing wrong with that.  It's true that the temps have changed because the gene that causes tric has mostly been bred out.

 

I would easily go 150*, too. 

 


 

Yo Mythmaster....It's not a genetic disorder it's a parasite....A roundworm...Mostly non-existent due to modern feeding/production practices....The worm is killed at 137*

 

I pull pork loins/tender loins etc at 140* .....Tender, juicy, slightly pink...

 

Enjoy!


 


Edited by Corn Cob - 6/19/10 at 12:51pm
post #11 of 19


 

Quote:
Originally Posted by Corn Cob View Post


 


 

Yo Mythmaster....It's not a genetic disorder it's a parasite....A roundworm...Mostly non-existent due to modern feeding/production practices....The worm is killed at 137*

 

I pull pork loins/tender loins etc at 140* .....Tender, juicy, slightly pink...

 

Enjoy!


 


Well, I was in the ball park!

 

Thanks for the good info!!!

post #12 of 19
Quote:
Originally Posted by mythmaster View Post

Yes, 160* is rule-of-thumb for pork.  You don't want to overcook them and let them dry out, but you want them to be done, too.


Correct, that is why I would pull them at  145-150º and wrap in foil for around 45 minutes or so. If you plan on resting it, then 160º might be too high. You'll have to find your happy spot.

 So, one place you say loin, another Tenderloin. Not sure which one? Tenderloins usually don't take long and are better to do on the grill. Loins take much more time and are better suited for the smoker.

post #13 of 19

More good advice.  Thanks, Flash!

post #14 of 19

Yes I'm with Mike (jax Gator) with this one to and I would take the loin to about 140°-145° and it should be just fine and juicey too.

post #15 of 19

Keep the damper open so not to create creasote, tbs is the way to go, other than that it sounds good.

post #16 of 19

This was over 12 hours ago that he started this thread, and I'm hoping that he'll be back with pics and details.

 

Even if he doesn't, thanks to everyone for your input here.  I have learned things!

post #17 of 19

Well darn.  This explains why some of my loins were dry.  I have been pushing 165° at times.  Now I know.  Also, I am eating smoked roundworm?  How come I never see the smoke ring on him?

 

post #18 of 19
Quote:
Originally Posted by Caveman View Post

Well darn.  This explains why some of my loins were dry.  I have been pushing 165° at times.  Now I know.  Also, I am eating smoked roundworm?  How come I never see the smoke ring on him?

 


   You do, but it is REALLY  small.

post #19 of 19

>>Now I know.  Also, I am eating smoked roundworm? 

   How come I never see the smoke ring on him?

 

>> You do, but it is REALLY  small.

 

 

The REAL problem is getting the thermometer probe in the little buggers!

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