I have some pork tenderloin i want to cook, any tips on temps IT texas crutch etc?
smoke and cook at 225 till an it of 150 then pull, some pepper, granulated garlic . ground mustard and paprika usually works well for me
They will not take long to smoke/cook. My personal preference is an internal temp of 140 but that is simply a matter of personal taste.
As Beefmann stated, I would be looking at 225 to smoke/cook. No need to foil them during the cooking.
Im with KyNola, I pull mine outta the smoker when the IT hits 140 F then rest between 2 thick plates or under a foil tent for 10-15 min.
The rest will have some carry over heat to finish off to about 145 F also the rest will allow the juices to be redistributed back into the meat and not lost on the cutting board.
The tender loin is a very lean hunk of meat so cook that baby hot N fast.
I like to smoke at 250 F and give them a glaze when the IT gets to about 130 F then cook to an IT of 140 F rest 15 min between 2 thick plates, the top one inverted.
Keep an eye on these as they cook fast,,,,2 maybe 3 hr tops
Have fun
I like mine a little more done I pull it at 150 then do the foil towel cooler deal for 1/2 to 1 hour I do put some apple juice in the foil first . Double foil get a extra chance of not leaking out
Is there any need to cure the tenderloin?
Is there a need? No there is no need. However, I have cured them and then smoked and they are delicious.
They're delicious both ways.
There is a need for cure if you are smoking at lower temps. I want to say below 180F.
I'll google that and verify unless someone can verify or correct me :)
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I went with a cure anyways even though i will be cooking at 225, i used the bradley maple cure, im going to put some fancy molasas on and rub with jans rub and cook to an IT of 140 followed by FTC to bring the juices back into the tenderloin then slice with a meat slicer, thanks for all your feed back guys i really appreciate it.
If you put cure on it today, when do you plan to smoke the tenderloins?
Im going to cure them for 18 hrs theyre not very big there 2 and there 2.5 pounds total so 18 hrs should be okay,im going to start them around noon tomorrow and i put cure on them around 330 today, i should have waited at least 24 hrs but i got a rain day tomorrow so i had to cut the cure time a little short, i hope they still come out tasting great...they wont last long around my house anyways!
They'll come out great! Show a pic if you think of it.
Id love to post pics of all the smokes ive done so far bit im not sure how to post them off my iphone i dont have the tap talk app any tips on that
Photobucket has a mobile app that will work on your phone but I would use your computer open a photobucket account first(easier to do with your computer), then use the mobile app from your phone. The photos will then appear in your photobook account.
Follow these steps to post to Bradley forum.
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s/page2
Thanks KyNola i just finished slicing my tenderolin took some pictures i will post them along with all my other smokes in the next few days, the tenderloin came out amazing beautiful smoke ring and so tender i used an hr and a half of maple smoke the total time was 2hrs at 230 i cooked it to 148 and then FTC for 20 min. thanks for all the tips and pointers i really appreciate it.
Quote from: Brady Smoker! on September 18, 2012, 01:50:55 PM
Thanks KyNola i just finished slicing my tenderolin took some pictures i will post them along with all my other smokes in the next few days, the tenderloin came out amazing beautiful smoke ring and so tender i used an hr and a half of maple smoke the total time was 2hrs at 230 i cooked it to 148 and then FTC for 20 min. thanks for all the tips and pointers i really appreciate it.
OK Now Im REALLY HungryGood to here!
I could ship you some OU812 haha, its amazing how much everyones tips make a difference i pool everyones way of smoking together and create my own to my taste this forum is a wealth of knowledge and lots of experienced smokers once again thats everyone for the tips!
Just put a couple in my self tonight 6 hour dry rub in fridge. //
(http://i886.photobucket.com/albums/ac63/unclefish99/2012-09-19_17-30-07_405_zpsd6da76cd.jpg) :)
Those look tasty mine were soo good not much left now cut up with the meat slicer and used for lunch meat, i took mine to 148 and FTC for 20 min turned out amazing