Smoked Pork Tender Loin - 5hrs

[gov-]

Here's 1 of 2 pork tenderloins I smoked yesterday.  First time I've posted anything I've cooked.  Let me know what you think and any tips would be cool.  It has a good little smoke ring going.

Apple Wood Pellets used.

Details (of tenderloin pictured)

• Smoke setting on Traeger the whole time
• Brine soaked overnight
• 5 hrs uncovered
• Homemade Cajun rubbed completely
• No injection
• IT reached 160 then removed
• Surprisingly juicy in middle of fatter parts (I say that since it was uncovered)
• The tapered end was a little dry but still moist
• The outside was a smidge crusted

Other tenderloin

• Same as above at the 5 hour mark, everything below are changes made at that time
• Covered and poured a little bit of a microbrew (Arrogant Bastard Ale aka ABA) on the foil
• Injected ABA into it pretty good
• Finished at 225 setting on Traeger for 45 or so.
• Pretty much the same result as above with a tad bit of beer flavor.

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• gov-
• Mar 14, 2013

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• gov-
• Mar 14, 2013

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• gov-
• Mar 14, 2013

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• gov-
• Mar 14, 2013

 

[humdinger]

Looks great. I like the pink ring!

 

[kathrynn]

Goodness look at that smoke ring!  Ya did good!   

Now that you have posted q-view....we will expect it more often!

Kat

 

[pgsmoker64]

That looks great!  Makes me hungry!!!!

Next time try smoking to an IT of only 140 - 145, you won't believe how juicy and delicious a little piece of meat can be!

Bill

 

[gov-]

Thanks y'all!

Bill, I didn't know the USDA had lowered the pork IT standard. I will definitely keep that in mind for my event. Thanks man.

 

[maple sticks]

USDA Recommended Safe Minimum Internal Temperatures

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Seeing Isn't Believing
Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F as measured with a food thermometer, it is both safe and delicious!

http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp