Smoking pork tenderloin

[dman62832]

Ok, im new to smoking. I had planned on having a bunch of pulled pork ready for a wedding reception. My sister and Fiance saw pork tederloin roast on sale and purchased several of them. I now know these are best suited for slicing, not pulling but here i am with what i have. My plan was to smoke a few and freeze evert cpl days till i have enough rdy. My question is, should i just bite the bullet and go buy some shoulders or butts, or go ahead with what i have. I planned on smoking at 225 or 250 until i get an internal temp of 160?? What do you all think?

 

[noboundaries]

Dman, you have two options.  First, forget about using pork tenderloins for pulled pork.  I'm sure it can probably be done if braised in sauce on the stovetop, but I wouldn't recommend it for a smoker.  Pork tenderloin doesn't have the connective tissue needed to melt for moistness.  It is also a LEAN cut of meat.  It is much better for smoking to 140-145F (if not injected) then sliced. 

Second option, if they insist on pulled pork, go buy some shoulder/butt for pulled pork and smoke it to an internal temp of 203-205F.  You'll be the hero. 

And should you get to keep the pork tenderloins, they make FANTASTIC Canadian bacon.  Read up how to do it first here on the forum, but trust me, it is easy to do. 

 

[kihler]

I think pork loin or pork tenderloin are to lean to make pulled pork. I would buy some pork shoulder for the pulled pork. You could smoke the loins along with the shoulder and mix them together for pulled pork. Be sure to remove the loins from the smoker before the shoulder. The loins will finish before the shoulder.

Good luck.

 

[fullsmoke]

It's not ideal for pulling no but if you put them in aluminum pans with apple juice and pineapple juice cut oranges and apples up and coke and smoke them that way it will work and won't dry out and you have a good juice to add to them in a roaster ! Butts would be the best choice for sure and usually cheaper good luck!

 

[pit 4 brains]

 
Dman, you have two options.  First, forget about using pork tenderloins for pulled pork.   I'm sure it can probably be done if braised in sauce on the stovetop, but I wouldn't recommend it for a smoker.  Pork tenderloin doesn't have the connective tissue needed to melt for moistness.  It is also a LEAN cut of meat.  It is much better for smoking to 140-145F (if not injected) then sliced. 

Second option, if they insist on pulled pork, go buy some shoulder/butt for pulled pork and smoke it to an internal temp of 203-205F.  You'll be the hero. 

And should you get to keep the pork tenderloins, they make FANTASTIC Canadian bacon.   Read up how to do it first here on the forum, but trust me, it is easy to do. 

I think Ray nailed it! I was trying to post up at work but govt. 'puters don't care for forums.. 

A shoulder is the way to go for pulled pork. Bone in or out doesn't matter but I like the bone-in because once I can twist that bone free, it's time to come out. I don't even use a thermometer any more..

I highlighted the the last part in red not to cause alarm, but to emphasize the beauty of tenderloin snacks. You can cure them up very easily with Mortons TenderQuick or with Pop"s Brine using cure #1. Do a little research in the curing / bacon area and see for yourself. Here's a few I did just a little while ago:

http://www.smokingmeatforums.com/t/...ngmeatforums.com/t/266371/canadian-baconettes

Good luck.... 

-Pete

 

[rw willy]

Around these parts tender loins are $4.99 a pound and butts are $1.99!  Id' save the loins for myself and buy butts and not tell anyone.  HaHa!  Also, T loins are about 2-3 pounds each.  How many did they buy?

 

[Bearcarver]

Like Ray & Pete said (above), "I would just Smoke those Tenderloins to between 145° and 150°. Less than 145° on Pork is too rare for many people, and more than 150° can start getting a little dry. IMO

So if you must make Pulled Pork get some Pork Butt, but if it's not necessary, a few slices of Smoke Pork Tenderloin would fit nicely on my plate!!

Bear