pork tenderloin

[emmutt]

Has anybody had luck with smoking whole pork tenderloins (bone in or bone out) and using it for pulled pork sandwichs. If so, what kinds of times and temps were used.

 

[mdboatbum]

Lots have. Only trouble with a tenderloin (or loin, for that matter) is an almost complete lack of fat and connective tissue. I say "trouble" because for pulled pork, in order to get it to the pulling stage, it's going to dry it out. This can be remedied with sauce, but it's never going to have that unctuous lip smacking goodness you get from a butt or whole shoulder where the fat and connective tissue melt into the meat.

Tenderloin is best suited for a fairly hot and fast method where it's brought to 145˚ or so fairly quickly. It will be incredibly tender and juicy that way, and in my opinion WAAAY better than pulled pork. Nothing against pulled pork, but it'd be like comparing Filet Mignon to pot roast. 2 completely different things.

 

[seenred]

Lots have. Only trouble with a tenderloin (or loin, for that matter) is an almost complete lack of fat and connective tissue. I say "trouble" because for pulled pork, in order to get it to the pulling stage, it's going to dry it out. This can be remedied with sauce, but it's never going to have that unctuous lip smacking goodness you get from a butt or whole shoulder where the fat and connective tissue melt into the meat.

Tenderloin is best suited for a fairly hot and fast method where it's brought to 145˚ or so fairly quickly. It will be incredibly tender and juicy that way, and in my opinion WAAAY better than pulled pork. Nothing against pulled pork, but it'd be like comparing Filet Mignon to pot roast. 2 completely different things.

  X 2.  I have to agree with MdBB on this.  Loin is too lean to be good for taking up to Pulled temps.  It'd be pretty dry.  It is much better if you cook in to an IT of 145-150*, let it rest for an hour, then slice it.

Red

 

[rdknb]

X3