Last minute pork tenderloin advice needed for smoke..

[cmical]

I need some advice for smoking (4) 1.5lbs pork tenderloins. I'm heading to sleep soon but if I don't cook these tomorrow I will have to toss them due to their imprisonment in the fridge.

I have apple juice and mesquite and Meat Church Holy Hog rubs, as well as a ton of other seasonings and fresh herbs. My goal is to use what I have for the (pellet) smoke.

Any tips or ideas? No, I can't find my injector..

 

[JLeonard]

Lean meat, Will dry out on your quick. Brine or marinate over night. Take to about 135-140 and pull let the carry over take you 145 degrees.

Jim

 

[DRKsmoking]

What Jim ^^^^^ said.

David

 

[jcam222]

Jim has you covered. As long as you pull them at 140 they should be tasty. I used to hate pork loin when I cooked it to 160

 

[PAS]

I just did two tenderloins yesterday. MES 30 at 225 deg. Basic generic rub, pulled at 138 deg and were very moist and tender. Only took 50 minutes.

 

[Steve H]

Jim said it all.

 

[SmokinAl]

Yea all the above ^^^^^^^^^^
Al

 

[Bigtank]

All of the above they take marinade well also. You could try some different ones, I like them with a classic BBQ flavor and a Hawaiian style pineapple.