Yet another quick question.

[eliteabc]

Sorry boys and girls for all the elementary questions. I am doing two pork tenderloins this Saturday. How do you feel about pan searing them before going into the smoker?

 

[kruizer]

I would smoke them first and then sear them.

 

[TomKnollRFV]

I agree with Kruizer; smoke them and then quickly sear if you feel they still need to be.

 

[Xendau]

I concur with the two previous posts... Remember pork loin is lean, be careful not to dry it out. I like to brine my loins mostly.

 

[oldsmokerdude]

Agree with all the posts above. You would want the tenderloins moist and cold to attract as much smoke as possible. These are very lean and cook relatively quickly. You can do a reverse sear if you want just before they are done.

 

[HalfSmoked]

If you pan sear it you would most likely cut down on smoke penetration. The standards today for pork is IT 145 degrees.

Warren

 

[mosparky]

I got stupid and tried it once with pork steaks, just trying to cook indirect. The problem was by the time you get a sear on the cold meat it is dang near cooked thru. Bad news for a pork steak as they like a longer cook to get tender.
Best to smoke or low and slow first then the few secs to sear hardly effects the doneness of the meat.

 

[chef jimmyj]

Smoke first to 120-125 max, then sear all side to an IT of 145.The thick end will have a slight blush and the thin half will be juicy but more well done...JJ