- May 9, 2010
- 418
- 426
Hello, though I would share the results of my first ever smoked pork tenderloin. Second time I've smoked anything really!
I brushed both with pure maple syrup and put a good amount of store bought rub on them. I wasn't sure how much rub was enough since it's my first time and all.
I then got the KJ up to 250. I wasn't sure how much wood to use, and I noticed the hickory wood chunks I bought earlier that day were quite small. So I used two small chunks of hickory and one apple chunk. The apple chunk was a huge piece though.
At 120 itt I brushed one of the tenderloins with a peach glaze I made by combining peach preserves, honey, brown sugar, and lemon juice.
The other tenderloin I decided to leave as-is, with just the rub. The tenderloin I brushed with the thick glaze I noticed removed some of the rub on that piece.
I pulled the pork at 145 itt. Brought them inside and loosely covered with foil on a sheet pan and let them rest for 30 minutes before I sliced.
My wife and I agreed that we both enjoyed the peach glazed one much better. My wife doesn't even like peach that much and she loved how the glaze tasted with the pork. We also both agreed though that the meat was too potent with smoke flavor. I'm not sure if using hickory did it, or I used too many chunks all together? I'm surprised how much smoke they took since they only cooked in just over an hours time.
I'm also not sure how much I liked the look/texture of the pork at 145 itt. I know it's technically safe, but it just looked a little too raw still. I think next time I do it I might pull it at 10'degrees higher.
Overall the meat was really good and I'm pretty proud of myself for my first real smoking session. Next time I think I need to cut back on the amount of wood, or just use apple wood only. And next time for personal preference go to 155 itt. I appreciate any suggestions. Thanks.
I brushed both with pure maple syrup and put a good amount of store bought rub on them. I wasn't sure how much rub was enough since it's my first time and all.
At 120 itt I brushed one of the tenderloins with a peach glaze I made by combining peach preserves, honey, brown sugar, and lemon juice.
I pulled the pork at 145 itt. Brought them inside and loosely covered with foil on a sheet pan and let them rest for 30 minutes before I sliced.
I'm also not sure how much I liked the look/texture of the pork at 145 itt. I know it's technically safe, but it just looked a little too raw still. I think next time I do it I might pull it at 10'degrees higher.
Overall the meat was really good and I'm pretty proud of myself for my first real smoking session. Next time I think I need to cut back on the amount of wood, or just use apple wood only. And next time for personal preference go to 155 itt. I appreciate any suggestions. Thanks.
