First smoke today.

[wally]

I am looking for some help on actual times. Everyone is telling me about internal temperatures to smoke to, which I understand, but, how long will it take to get to the actual temp? I am going to smoke 2 pork tenderloins that weighs about 2 pounds each. If I want to smoke them at around 230 degrees and eat around 5, I'm don't know whether to start around noon or 3. Just looking for some sort of time per pound type of thing I guess. Can anyone help me with that?

 

[roller]

You can't smoke by actual time if you want your meat to cook the way you like to eat it. When you smoke as a cooking method you have to go by IT nothing else nothing. When you get some experience under your belt you will have some idea about how long the different cuts take but each piece of meat cooks different because of many factors .

 

[oldschoolbbq]

^^^^^^^ , what Roller says.

  ^^^^^^

 

[jirodriguez]

Leaner meats will generally cook faster.... less fat & connective tissue to break down. 2 lb. tenderloins are probably going to be 3 hrs, depending on your smoker temps and desired doneness, but like Ol' School and Roller said - it's the internal temp. that is the deciding factor of when it is done. Good luck and don't forget the pictures!

 

[bertjo44]

Be careful with those tenderloins (usually cook mine ~2~ hours depending on size), since they are lean they are easy to dry out. I suggest starting early. You can alway wrap in foil and a towel and they will hold that way for a quite a while (hours) but as said you need to cook to temp.

 

[JckDanls 07]

I brine mine to help from drying out... the longer you hold them, the drier they get

 

[rtbbq2]