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Yes I did both. Searching the forum as well for any threads on the subject, but coming up empty. Everything I've found through google has more to do with grilling than smoking.
Thanks! I figured 225 was right, since that's where I generally keep ribs. I saw something in another thread about meat temp of 145, but thought that seemed a little low. I'll shoot for 165-70.
porkloin runs along each side of the backbone..........
the tenderloin.....is on the INSIDE of the carcass........underNEATH the backbone........smaller........with the taper.........its almost wiser to fold the small end over, and tie it to the main piece of the meat.......to make it somewhat the same thickness........cause the thinner end will cooks faster than the bigger end..........
the search here is limited.......you cannot use two words........so just type in the most prevalent word that you are looking for........in other words........pork tenderloin will come up empty........but tenderloin will get you the results you are looking for..........ALSO.........when searching.......do the advanced search feature........and make sure the word you are looking for is in THREADS only.........not posts........or you will get WAY too much info to wade thru............
Hey Smoke 'em, good luck on the pork tenderloin, even if your screen name leaves a lot to be desired.
All joking aside, let me know how it turns out. We have grilled many tenderloins, and they are a great cut of meat. Just make sure not to overcook it. If you foil it and let it rest, it will continue to cook.
What are you rubbing it with? We grill the teriyaki basted ones...delish!