Smoke & Reverse Sear Pork Tenderloin?

[Braz]

I have a couple of pork tenderloins that I want to smoke and then grill but I don't know if my plan will work or not.

I'd like to smoke to an IT of about 135F, let rest a bit, then cut into 2" steaks. I would then sear two of them on the grill to an IT of 145F - 150F. The rest I want to vac pack and freeze for later.

Later when I pull a couple out of the freezer and thaw I'd then put then on the grill and sear to 145F - 150F.

Has anyone tried doing it this way or does anyone have any thoughts or other suggestions? Thanks in advance.

Fla/Ga brothers, stay safe.

Braz

 

[SmokinAl]

It sounds like a good plan to me, but I wouldn't let them get above 145 on the sear.

Al

 

[Braz]

Thanks Al. Hang in there, it's coming your way.

Braz