Smoking a Turkey Breast Tenderloin

[pi guy]

Hey everyone, happy new year!

I'm planning on doing two of these tomorrow. It's such a lean piece of meat I'm worried about drying it out. Has anyone smoked one of these? Any idea on approximate time? Should I go with 225 smoke temp?

Thanks!

 

[SmokingUPnorth]

I can’t see the whole label but is it pre cooked or no? If not I would just cook that sucker until it hits 165* and you should be good to go. Post pics. The package alone is making my mouth water. I love turkey.

 

[SmokinVOLfan]

I smoke these things all the time. They are great! Always moist and flavorful. They cook fairly quickly. Less than two hours depending on temp. Good luck!

 

[pi guy]

I can’t see the whole label but is it pre cooked or no? If not I would just cook that sucker until it hits 165* and you should be good to go. Post pics. The package alone is making my mouth water. I love turkey.

It's not pre-cooked, but is in a sort of marinade. I will definitely post pics, thanks!

 

[pi guy]

I smoke these things all the time. They are great! Always moist and flavorful. They cook fairly quickly. Less than two hours depending on temp. Good luck!
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Awesome, good to know, thanks. I've cooked these in the oven a million times, but never smoked them. What wood do you prefer?

 

[SmokinVOLfan]

Awesome, good to know, thanks. I've cooked these in the oven a million times, but never smoked them. What wood do you prefer?

I prefer hickory myself but that's just personal preference. Have used apple before too with great results!

 

[pi guy]

I prefer hickory myself but that's just personal preference. Have used apple before too with great results!

Ok thanks. I'm leaning towards apple.

 

[SmokinAl]

If you have a SV circulator, they are awesome in there. I go 7 hours at 132, with some butter, lemon, and Montreal chicken seasoning. If you want smoke flavor, smoke to 125 IT, then bag And SV at 132 for 4 hours.
Al

 

[pi guy]

Well I botched that one. WAY overdone. I had it probed, even used my thermapen to make sure the probe was right. Took hours. For tiny little pieces. End result was tasty for sandwiches on pretzel rolls with spicy cranberry aioli. Also made some stove top stuffing, then rolled into balls and air fried. Because why not. Lol. N

ot perfect. Nor great. But tasty.

 

[pi guy]

If you have a SV circulator, they are awesome in there. I go 7 hours at 132, with some butter, lemon, and Montreal chicken seasoning. If you want smoke flavor, smoke to 125 IT, then bag And SV at 132 for 4 hours.
Al

Thanks Al. I dont have one, but that sounds like a perfect scenario for these tenderloins!