Hey folks..
I decided that I would do some Pork Tenderloin in the smoker for my first attempt. Been going through the posts on here about doing a tenderloin and what I have consistently picked is;
Bring smoker up to 225
Smoke for 1 - 1 1/2 hours
When IT reaches 142-145, remove, wrap in foil and let rest.
Questions: do I put the loin in after the smoker reaches 225?
Do I cook it in the foil at any time or it just to let it rest?
Do I need to use Apple juice to keep moist?
Trying to plan so what is the total cooking time approximately?
I plan on using Apple and another wood for smoking....
I used a blend of spices I like as a rub (no recipe) and its been in the fridge overnight.
Cheers....Don
I'm sure the experts will chime in, but for my two cents, I do a P. loin (not a tenderloin) basically the same way. Rub, frig overnight, pre heat 225 then add the meat (rm temp-ish) smoke 3 hrs continue 'til IT ~140. FTC w/ a little apple juice. Always turns out nice and moist. Probably won't take near as long with the smaller cut. So 1 - 1 1/2 might be just right. Good luck and let us see the results!!
Don,
your on the right track,
if possible
tower temp 225 with a 30 minute warm up ( give or take a few minutes )
depending on the size of the tenderloin i would consider 2 hours of apple ( have done 15 lbs of tenderloin and smoked with 4 hours of apple .. well Canadian bacon )
IT Temp of 142 - 145
as for cooking it in foil no though FTC may come in handy ( wrap in Foil, wrap in Towel and Place in Cooler ) to keep warm till dinner is a good idea
yes you can use apple juice to keep it moist,,, if you have a way to inject the loin you could inject with 1.5 oz of apple juice per lb of loin
1 - 1.5 hr per lb of cooking time.
hope this helps
I don't think it would hurt anything by putting the loin in the smoker before it comes up to temp. If you roll smoke, it may even impart more smoke flavor.
I would try one without injecting to see what it is like. I find by only going to the 140s that the tenderloin stays very moist.
Well, according to the family, it was a huge success!
Before:
https://plus.google.com/photos/104451535023854025072/albums/5409996571978303473/5875001728668486002?banner=pwa&authkey=CPn7vKOunbygkAE (https://plus.google.com/photos/104451535023854025072/albums/5409996571978303473/5875001728668486002?banner=pwa&authkey=CPn7vKOunbygkAE)
After:
https://plus.google.com/photos/104451535023854025072/albums/5409996571978303473/5875001742960004962?banner=pwa&authkey=CPn7vKOunbygkAE (https://plus.google.com/photos/104451535023854025072/albums/5409996571978303473/5875001742960004962?banner=pwa&authkey=CPn7vKOunbygkAE)
I have to figure out how to post pics....
congrats.. job well done
Quote from: DonOtt on May 06, 2013, 03:53:17 PM
Well, according to the family, it was a huge success!
(https://lh3.googleusercontent.com/-LwjGu8etGpo/UYgy9ZJOuqI/AAAAAAAACDY/9Zif2Fj8xPk/w952-h714/DSCN4173.JPG)
(https://lh3.googleusercontent.com/-zYMNbKH5tcM/UYgy9Ufuj2I/AAAAAAAACDc/dMRJQ7fVd_A/w952-h714/DSCN4175.JPG)
I have to figure out how to post pics....
Looks good.
How to Add Pics to Posts on the Bradley Smoker Forum (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s/page2)
This was my first time using it and I had a tough time maintaining the temperature at 225.
Initially, it soared (?) past 225 so I turned it down a bit, started the bisquettes and threw the tenderloin in. Temp dropped to around 189 and kind of hovered there so I had to go back out and turn it up a bit. This went on for a while until it settled down.
I was a bit nervous so I cut one of the loins in half, found it to be a bit too pink for the wife's liking so placed it on the BBQ for about 10 minutes.
I put a mixture of water and apple juice in the tray and found the loin and chicken breasts (not pictured) to be very juicy.
Used a mix of Special Blend and Whiskey Oak. Thought I had Apple in the variety pack when I bought it but when I checked, it was Alder :-[