Pork tenderloin help request...

[danattherock]

Bought some 2.5 lb pork tenderloins and want to try them in my OBS. Wondered if anyone had any suggestions on smoke time, cook time, cabinet temp, and desired IT. I have only done baby back ribs and tri-tip to date. Want to start trying some other meats. Thought this would be an easy next step. Thanks for any ideas.


Dan

[Jim O]

I'd put my favorate rub (jan's) then smoke with apple or hickory at a temp of 220, then pull when the IT hits 140,then tent before serving.

Jim O

[viper125]

I'd second that. But id lower the heat and bring up slower.

[danattherock]

Thanks guys. Any general idea on cook time? It is a 1.7 lb pork tenderloin, just checked in fridge.

What does tent mean?

Since I got your attention, any advice on smoking pork chops? Just plain ole 1/2" thick normal grocery store stuff.

Kiabassa sausage links? Got two of them in the fridge with sour kraut. Would love to smoke it instead.


Any additional thoughts appreciated. Been a bad year. 14 month old son keeping us busy. Changed jobs due to health issue from car crash. About died from it. Trying to start back doing some things that bring me enjoyment. I bought a cabinet from amazon and a same size dolly from harbor freight. Making me a storage cart of sorts. Anyway, appreciate any input here.


Anyone interested, cart is same size as the commonly found dolly. 30x20...

http://www.amazon.com/gp/product/B000E9DPDQ/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1


This is essentially the same dolly I got

http://www.amazon.com/Vestil-HDOR-1830-12-Hardwood-Casters-Capacity/dp/B0052PMSU8/ref=sr_1_17?ie=UTF8&qid=1389475051&sr=8-17&keywords=30+x+20+dolly






Dan

[Habanero Smoker]

Sorry to hear about your difficulties. Hopefully this year and future ones will be much better.

If I am cooking them whole, I cook them similar to Jim O. I cook at 225°F, using pecan for 1:20 hours. One additional thing I do with whole tender loins is to fold the tapered end underneath. This makes the whole tender loin more uniform in shape, and everything cooks more evenly.

More often than not, when I smoke them I slice them into medallions, wrap with a piece of partially cooked bacon around the edge, smoke/cook until they reach and IT of 140°F.

Pork chops I just apply smoke for 40 minutes then transfer to a grill, or place under the broiler.

[GusRobin]

Thanks guys. Any general idea on cook time? It is a 1.7 lb pork tenderloin, just checked in fridge.

What does tent mean?

Cover with a folded piece of aluminum foil.

[rigstar]

I wanted to do something different for my wife's b-day supper last year
so I used this recipe from habs
it is excellent, I now have to make this every couple of months for the family

http://www.susanminor.org/forums/showthread.php?446-Smoked-Top-Loin-with-Garlic-Herb-Crust

[danattherock]

Thanks guys. Ready to smoke something. Been a while. Appreciate the suggestions.


Dan

[RedJada]

If you don't have one, get something to check IT and/or cabinet temperature with. I use a maverick 732, highly recommended here. As for suggestions. One of my first smokes was bacon wrapped chicken cordon blues. Vent wide open and smoker turned up all the way. 2 hours of apple. Cook to an IT of 155-160. Pull and rest 10 minutes before serving. One of my favorites.

[danattherock]

Man, that looks incredible  :P

Will have it read up on how chicken cordon bleu is prepared. Boneless breast? Not sure how the pocket is formed. Is that just ham and cheese stuffed inside?


Dan

[Habanero Smoker]

There are four recipes on Bacon Wrapped Chicken it the section provided by the link below:

Chicken

[danattherock]

Thanks man ;)