Need advice

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jramgordon

Newbie
Original poster
Mar 10, 2008
1
10
I am new to smoking. I would like to smoke a pork tenderloin. My question is, Is this a good think to smoke and for how long, etc? Also I would like to smoke potatoes, any thing special I need to know?

Thanks to all of you who put up with beginners like me!
 
Personally, I wouldn't smoke a tender loin.

Since it's basically free of fat, etc. by smoking it you generally end up with a very dry piece of meat. For that, I would grill it.
 
I agree, although I have never tried to smoke one. I usually inject mine with teryaki or garlic butter, and then put on the rotiserie. Melt in your mouth good. Got nuttin for ya on the smoked spuds either. I'm sure one the good folks here may have some good recipes for them.
 
Gorden I gonna beat Rich to this-you best get into roll call and introduce yourself more proper-let us know where from and what your digs are,it will help us out with the answers you ask.Do a little looking around if u wish-maybe take Jeff's e-course-will learn ya lots.glad to have a new guy here.
 
I have gone the rout of trying to smoke pork tender lion. Its not too hard but you have to be careful because you can overcook it in a heartbeat.

I inject mine with a butter/garlic/Italian seasonings mixture (nothing special just mix the seasonings to taste in about a stick of melted butter.) Inject the loin, smoke at about 225/250 for about an hour then wrap in foil with a few slices of bacon. Bring up to internal temp of about 150 or so.
Take off heat and let it rest until carry over brings it to about 160. Keep in mind this is how I do it. 160 is not a "safe" temp I am told..by the food police. They suggest 180, if you are worried about it, cook until you reach about 170 then let rest to a carry over temp of about 180.

For potatoes, I cut them in half, roll them in sea salt pressing hard to push the salt into the skin. Coat the skin in olive oil and grill them over a searing heat until they are fork tender - usually about 15 min.
The cut surface will burn to a crispy coating. When you are ready to eat, just peal this part off and enjoy the potatoey goodness.
 
Another suggestion, not smoking but real good.

Coat it in black & white crushed pepper, then coat in real mayonnaise.
Toss on grill and cook to desired doneness... man this is good!!
 
If your new to smoking you may want to cut your teeth on a more forgiving cut like a Boston Butt.
 
I remove silvery membrane, cut the tapered ends half way through and fold them over, then tie them like you would a roast. This keeps them the same uniform in thickness. I marinate them overnight in a bit of canola oil, 2 parts soy sauce to 1 part red wine vinegar, adding garlic plus oregano & pepper.

This is the trick, I start my smoker on a higher heat and grill them to get the grill marks on all sides which seals them up good. Then put them at a low temp on smoke for just enough time(no more than 90 min total cook) to bring the center up to 145 to 150 degrees max. You can boil the leftover marinade and baste with it if you like. Because of this method, you might not get a smoke ring due to the shorter cook time, but you will like the smoke flavor mixed with that marinade!!!!

Steve
 
What steve said. I've had good luck with tenderloins at higher temps. If you have an offset like me without anything to block the heat, build up a nice fire and stick it close to the firebox. Maybe 325 or so. Just don't cook it over 160 degrees or it gets like leather.
 
Hi gordon, welcome to the smf. Definitely the best and friendliest place on the web for advice on smoking meat.
Like the previous two posts i've had good luck with a pork loin. I do boil my marinade then use that as a mop. Cook it up to around 160 then i foil and add some mop in the foil. Cook to 170 and let it sit for an hour (still wrapped) then slice.

A Boston butt would be an easier first smoke. Or as a lot of people recommend, try doing a fatty or two. They are cheap and don't take long.

The 5 day course is really worth doing too.

If you haven't used your smoker yet it will need seasoning. Also you can try a dry run with no food just to see how the temp builds and how long it holds it

Good luck and enjoy.
 
Higher temps=grill

Loin- Smoker
Tenderloin- Grill

Get to about 150-155º internal temp, then wrap in foil and set in a cooler for 30 to 45 minutes. Outstanding
clap.gif
 
In Smoke & Spice, by Cheryl & Bill Jamison, they suggest for Pork Tenderloin to sear it on the grill then smoke it. I don't have the book with me here at work but the Recipe is called the Weeknight Pork Tenderloin because its a really short smoke (iirc about 90 minutes) that can be done during the week.
 
True Flash, but you can still get good smoke flavor when grilling on your smoker if your smoker can allow to grill. Tenderloins, I grill first, then smoke. Chicken parts, I smoke first, then grill.
 
He is another twist. Slice it lenghtwise but not all the way through lay it open and stuff it with Portabellas, Prosciutto Ham,Aseago Cheese and your favorite rub inside. Roll up and tie apply more rub outside and wrap in bacon. Smoke at 275 until around 150 and wrap and let rest 30 mins. Yum
 
I have smoked a stuffed pork tenderloin and you do have to watch the internal temp, I smoked it at 225, it's not a very thick/large piece of meat. I wouldn't cook it by time, go by internal temp. to the way you like it done.
 
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