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Smoking a Pork Tenderloin Today

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r2 builders

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Location
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Smoking a Pork Tenderloin today.
Will post pics and info along the way.


For some reason our market always has two smaller tenderloins is this typical?





Rubbed - Wrapped - Into the fridge
 
r2B, You will love those tenderloins! A very easy smoke and a very tasty on also. I usually take them to 145-150 and then rest a few minutes before slicing. Smoker temp of 225 and usually ready in a few hours
 
Last edited:
Planning on a chamber temp of 225 to 235 somewhere in that range.
I was thinking about pulling them at 135 and then reverse sear.
Aiming for 140 to 145 IT.
 
Never tried tender loins.

Ours are 2 in a pack also.
 
Planning on a chamber temp of 225 to 235 somewhere in that range.
I was thinking about pulling them at 135 and then reverse sear.
Aiming for 140 to 145 IT.
That sounds like a great plan!  
drool.gif


Mike
 
The tenderloin came out excellent.
Always props to those that post their experiences.

Hot grill ready to sear.

Searing

Speaks for itself IMHO

Plated

The aftermath.

Thanks All,

r2
 
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