oh no what did i get myself into

[slowburn]

hello new smoker from northern alberta, picked up alittle 4 rack just before superbowl, fired a 10lb brisket for the game and then another one for the last ufc.. and thanks to you fellas on this form i looked like an old hand at the smoker, never tasted such great tender beast. done some chicken. love it! now dads birthday comin up... tommorow and i volunteered to smoke up some tenderloin.. just a little short to do some serious reserch but just have a few questions.
what am i looking for for cooking time approx. hour/pound
i'm thinking of pulling at 145 and ftc for an hour (the time to the old mans house)
willl be going 2 pecan to 1 apple on the smoke with vent at about half.. seems to work real well for me.. so far.
got about 14lbs of the little wee piggy
am i on the right track?, any suggestions would be appreciated. with your guys help i can continue hittin out of the park

cheers
jesse
hooked for life on smoke.

[FLBentRider]

W E L C O M E  to the Forum slowburn!

145F sounds good to me. Maybe 147. The last tenderloin I did @145 was still a little jiggly in the middle.

[MPTubbs]

Welcome to the forum Jesse.

Ditto with FLB.

The next batch I do I'll go with an IT of 155*.

Loin cooks fast because of the lean meat.

Half hour to and hour per pound since your only going to an IT of 145* to 155*.

Outside conditions will play a big factor on your Smoke/cook time.

[slowburn]

thanks guys.. got her in a couple hours ago.. a little chilly outside only sittin at 15F so it took alittle longer for the preheat, but shes still ago.

[Tenpoint5]

When I do Pork Loin I take it to an IT of 148* then cover with foil and a towel on the counter for 30mins of rest and check the IT again. It coasts up to 152 then slice and serve