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Pork Tenerloin.

post #1 of 7
Thread Starter 

What if I were to smoke this at 170 degrees until the internal temp was 140 degees?

 

Mistake?...Possibilities?

 

If not the proper way could anyone help?

 

Frank

post #2 of 7

Now first off I wouldn't smoke at such a low temp for you will be toying with the 40° to 140° in 4 hours. Now I would set or try to maintian atleast 230° to maybe 250° in the smoker. Then you can make it out of the danger zone for bacteria growth. Now Have you stopped into Roll Call and introduced yourself and your equipment yet?? Then I wopuld also suggest that you sign up for the E-course it's free and very helpful to beginning smokers.   

post #3 of 7

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #4 of 7
Quote:
Originally Posted by mballi3011 View Post

Now first off I wouldn't smoke at such a low temp for you will be toying with the 40° to 140° in 4 hours. Now I would set or try to maintian atleast 230° to maybe 250° in the smoker. Then you can make it out of the danger zone for bacteria growth. Now Have you stopped into Roll Call and introduced yourself and your equipment yet?? Then I wopuld also suggest that you sign up for the E-course it's free and very helpful to beginning smokers.   

Well, if he can afford the potential of having to throw it away, its worth a shot.  Depending on the size of the loin, he may be able to do it.  If it doesn't get up to 140° in 4 hours, he'd have to bag it, but it would be an interesting experiment, especially since he bought the meat   I'm curious to hear the results of such an experiment.

post #5 of 7

unless you inject in with a lot of liquid i bet it would be really dry.

 

i did a tenderloin (not injected) at 250 and it was too dry for my tastes.  others have said it on here and i agree, tenderloins are best done on the grill.

post #6 of 7

I have seared it really well then smoked it at 225F until it reached IT of 145F. Tent it for 15-20 minutes to let the juices redistribute. You would think that searing it wouldn't allow much smoke in, but it does and it helps seal in the juices. When it's ready to slice I melt a stick of butter with garlic and fresh thyme and dip each slice in it before plating.

 

Or you can wrap it in bacon before smoking. It's one of my faves!

post #7 of 7

Tenderloins are super tender, and lend themselves well to the grill.  Might be better off with a different cut on the smoker...

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