Pork Tenderloin Any Suggestions?

[TCP]

I think I am going to try a pork tenderloin on my Bradley OBS this Labor Day weekend.
Any suggestions  ???

This will be my 4th smoke.

1) Spare Ribs - OK
2) Chicken Breast - Not bad
3) Baby Back Ribs - Not bad better than #1
3.5) Red Bell Peppers Cold Smoke - OK

[Smokeville]

I do pork tenderloin all the time.....

My wife has a Greek salad dressing based on olive oil and herbs so I marinade in that for "a while." After, I rub with store bought Greek Spice mix or a Roasted Garlic and Red Pepper mix. I think both are from Club House and both are excellent.

Set your smoker at 225 or so and when heated up, in they go on the middle or top racks with your wood of choice.

Two hours later they should be at about 145F. Timing is important. This is not butt. Let them sit -- you can FTC them if you want.

This makes great lunch meat cold or you can serve it warm.

Pork is done at 71 (Celsius) is the slogan, but the official pork site (www.putporkonyourfork.com) says "...or less" and that applies especially to pork tenderloin.

Enjoy, Rich

[FLBentRider]

Keep an eye on them.

They will often finish faster than you think.

[Smokeville]

And let me add that they don't need much of a rub... just some of your favorite herbs with some salt and pepper and garlic will be great.

The texture will be very fine, very unlike roasting. And pink is ok these days. You will be amazed at how juicy they are if you keep an eye on the temp.

Rich

[Smokeville]

Yes, indeed FLBentRider!

My timing seems to be consistent at about 2 hours in my OBS with the temp control set to max minus a little bit.

[SouthernSmoked]

Hey TCP, I just did a Pork Tenderloin last weekend and here is the link.

Good Luck and have fun letting the smoke roll!

http://forum.bradleysmoker.com/index.php?topic=17506.0

[TCP]

Smoked a 4.67 lbs Pork Tenderloin on Labor Day.
Applied a KC Sweet Rub, and injected with 50/50 mix of water and honey, refrigerated overnight, reapplied rub before putting on the smoker.
Smoked 3 hours at 225F with Cherry
Cooked for 2 hours at 225F, internal temp 170F,
Sliced in 1/4" slices.
Nice and moist, my wife said this was the best smoke so far.  ;D

[Tenpoint5]

Always best when you get Corporate Approval!! That means you get to smoke some more!!!

[Caneyscud]

TCP

At 4.67 lbs - you likely had a Loin rather than a Tenderloin.  Most tenderloins average a little over one pound.  Either way, they are great eats and glad for you on the Boss's approval.  Mine does not like loin and not allowed to fix it much. 

Did 4 tenderloins 3 different ways a couple of weekends ago.  They are like an empty canvas - so many possibilities.