First timer, gotta question

[OppositeBears]

Hey all, I just grabbed an MES30 at Lowes, and I picked up two pork tenderloins to do tomorrow.

Together, they weighed 1.76lbs (they were packaged together, so i don’t have individual weights). I haven’t yet picked up a digital probe, and was wondering if anyone with experience could give me time tips for these? I know PTL’s don’t take too long, and are pretty easy to do, but without my digital probe, it’s gonna be hard to get the timing right so I don’t dry them out. We like some pink in the middle, for reference.

Thanks in advance!

 

[OppositeBears]

Also, I’ll be wrapping them in bacon, if that’s an important piece of info

 

[smokerjim]

first did you season your smoker? i've smoked tenderloins in my mes, smoker temp 240, it's been a while since I did them but if I remember right it might of took about 1 1/2 hours, do you have a cheapo thermometer you can test meat temp once in a while, that's really the only way to get doneness your looking for, just watch the mes temps the factory thermometers are notorious off, they could be off anywhere from 10-40 degrees so keep an eye on the tenderloins, I haven't done them with bacon so i'm of no help there. good luck

 

[OppositeBears]

first did you season your smoker? i've smoked tenderloins in my mes, smoker temp 240, it's been a while since I did them but if I remember right it might of took about 1 1/2 hours, do you have a cheapo thermometer you can test meat temp once in a while, that's really the only way to get doneness your looking for, just watch the mes temps the factory thermometers are notorious off, they could be off anywhere from 10-40 degrees so keep an eye on the tenderloins, I haven't done them with bacon so i'm of no help there. good luck

Thanks for the reply!

And yeah, I’ve got 15 minutes left in my pre-seasoning as we speak.

I’m new to the art, so I’m sure there will be peaks and valleys in quality sometimes as I learn. Just hoping not to ruin dinner for this one.

 

[hardcookin]

Smoker Jim pretty much has you covered.
I usually pull 140-145 so you will need to have an accurate temp gauge.
Probably 140 if you like pink.
Just done some the other week. I just seasoned them and smoked them.
Enjoy your new smoker!

 

[OppositeBears]

Smoker Jim pretty much has you covered.
I usually pull 140-145 so you will need to have an accurate temp gauge.
Probably 140 if you like pink.
Just done some the other week. I just seasoned them and smoked them.
Enjoy your new smoker!

Thanks!

I’m the cook in the house, and was getting bored with the stove/oven, and regular BBQ. It was a pretty natural progression. I also brew beer, so I’m excited to have gatherings for tastings and get a bunch of people over for meat and beer!

 

[smokerjim]

Thanks!

I’m the cook in the house, and was getting bored with the stove/oven, and regular BBQ. It was a pretty natural progression. I also brew beer, so I’m excited to have gatherings for tastings and get a bunch of people over for meat and beer!

hope we're invited, one good thing about smoking meats, even the mistakes taste good!!!

 

[GaryHibbert]

When I cook tenderloins (which is quite frequently) I do them at 240 degrees in my MES. It generally takes about 1 hour and 45 minutes for the meat to an internal temp of approx 135 degrees. Then, after a 15 minute rest under foil, the temp rises to 140. The meat is still pink, moist, and juicy.
I seldom wrap the tenderloin in bacon. It's almost impossible to get the bacon crispy at that temp and time, but if that's not a concern then you're good to go. A couple of minutes under the oven broiler will crisp up the bacon.
Gary