New to smoking and 0fer2 so far... Tenderloins next, suggestions please!!

Tali1 · January 17, 2010, 05:17:33 PM

Purchased a new 4 rack Bradley over the holidays. Have smoked ribs and today a chicken. Ribs were a little crusty but ok, chicken a complete nightmare!

I'm going to try smoking 2 pork tenderloins next weekend.

Any help greatly appreciated.

FLBentRider · January 17, 2010, 05:31:27 PM

W E L C O M E to the Forum Tali1!

How many hours of smoke are you applying?

do you have the vent open ?

MPTubbs · January 17, 2010, 06:12:16 PM

To add to FLB..........how are you measuring your IT?

What temp is the smoker set at while smoking/cooking?

Tenderloins....apply your favorite rub and smoke for 3 to 4 hours and I would have the temp set at 220*.

Continue to cook until IT hits 165ish and then FTC for an hour.

Sorry your having so many problems.

Please give us some more info on your tragedies.

FLBentRider · January 17, 2010, 06:37:56 PM

I would only take the pork tenderloins to 140-145F. Expect a 3-5 temp rise in FTC.

160F is well done for pork.

MPTubbs · January 17, 2010, 06:45:13 PM

Got ya FLB.

Wife makes me take it to that temp because she a little weard when it comes to them piggies!

Habanero Smoker · January 18, 2010, 03:03:27 AM

Hi

Welcome to the forum.

The following recipe may help you next time, or give you the basics of smoking chicken in the Bradley.
Smoked Chicken

and here is one for ribs:
How to make ribs

As for the pork tenderloins, I agree that 142°F - 145° is the temperature you should shoot for. I do not FTC pork tenderloin, but loosely tent foil.

Tali1 · January 18, 2010, 05:02:32 AM

I smoked the chicken at 192-200 for 90 minutes then wrapped in foil and continued to cook at 230 until internal temp was 165. I just purchased a digital thermomiter that I can insert into the meat at a recommedation of a friend. Once it got to 165 I took it out and gave it a shot, tasted like crap.

Had my vent full open during the smoking stage and then closed when cooking so the internal temp would rise.

I've got friends with treagers and they all say it's going to take some time, but would just like a good successful result once to make me feel a like I was getting it down.

I'm going to try some hormel pre-marrinated tenderloins next. I'm also gion gto pick one up and put a rub on it at the request of a friend and try it as well. All in all 3 tenderloins. Just don't want to ruin them. As for the foil, should I wrap or not? I've got another friend that has a big smoker and swears by it and his stuff is always good, so I'm not sure what to so.

As being new to the forum, need a little help on the accrynims. What's FTC?

Thanks for the help guys!!

goblism · January 18, 2010, 05:11:40 AM

did anything have any black specks? I think your problem could be related to closing the vent all that way.

NEVER close the vent all the way

Tenpoint5 · January 18, 2010, 05:41:12 AM

FTC= Foil, Towel, Cooler. Wrap in foil, Wrap with old towels and place in a small cooler to rest, relax and redistribute juices.

Quarlow · January 18, 2010, 08:48:45 AM

I would say on the chicken to do the smoke and then let it cook in the bradley till 10 to 15 degrees below your finished temp and then stick it on the BBQ or in your house oven to criso the skin. The smoker tends to make the skin rubbery so it needs to be crisped. These are completely different than any other type of smoker/cooker so there is a learning curve but just ask on here any question and you will get an answer. As for the tenderloins I can't say but someone will be along soon to answer that. Once you get this figured out you will wonder how you ever got along without one.

Habanero Smoker · January 18, 2010, 01:55:22 PM

In this case closing the vent wouldn't have any effect because you foiled the chicken, but may have if it were not foiled. Also fully closing the vent may ruin your generator; because the smoke and moisture will back out of the smoker through the generator.

I'm not sure why you foiled the chicken, but try not using foil, and then finishing on the grill or in the oven.

As far as the tenderloins, I would not foil. They will be done shortly after applying 2 hours of smoke.

For acronyms click on the following link:
Acronyms

Tali1 · January 18, 2010, 04:35:15 PM

Thanks guys. I only closed the vent once smoking was done. Smoked the chicken unfoiled then wraped in foil & closed the vent during oven cooking to get the temp up.

Habanero Smoker · January 19, 2010, 02:01:19 AM

Quote from: Tali1 on January 18, 2010, 04:35:15 PM
Thanks guys. I only closed the vent once smoking was done. Smoked the chicken unfoiled then wraped in foil & closed the vent during oven cooking to get the temp up.

If you have the water bowl still in the smoker, and drippings on the "V" vaporizing and producing smoke; that still will back up into the generator. On the other hand, if there is none or very little moisture, you can create an unsafe condition that could overheat your cabinet.