hours smoking a tenderloin? pics added

Greenbasterd58 · May 04, 2011, 01:34:07 PM

does anybody have a rough estimate how long it takes a tenderloin to get to an IT of 160-170F at about 225F..

i have to try and time this for diner time tonight.. i was thinking around 2 1/2 - 3 hours but i really don't wanna over cook this puppy and want it hot for dinner time..

Its a regular sized tenderloin.. they all seem to be same size around here.. 2 inches round foot long kinda deal..

squirtthecat · May 04, 2011, 01:35:49 PM

2.5 hours tops, I would say.

They cook fast...

Greenbasterd58 · May 04, 2011, 01:38:33 PM

thanks, ill shoot for 2 and finalize as i see fit..

OU812 · May 04, 2011, 02:11:25 PM

I wouldnt take the IT over 145 F.

It'll be kinda dry in you take the IT to 160 F.

I'm just sayin. ;D

1 1/2 to 2 hr cook time tops.

Keep an eye on that puppy, like Squirt said, they cook fast.

Greenbasterd58 · May 04, 2011, 02:43:27 PM

sounds good.. ill take it out at 145.. i want these nice and juicy
i just readjusted smoke to 1.5 hours.. so far ive overcooked/overspiced my first 2 cooks on the bradley.. my salmon was PRICELESS but i think its hard to mess up smoked salmon!!

Thanks

OU812 · May 04, 2011, 02:48:49 PM

After you take that beauty outta the smoker allow it to rest under a foil tent at least 10 to 15 min.

The rest helps reconstitute the juices so when you cut in to it they dont run all over your cuttin board.

Cant wait to see that beautiful hunk of meat when its done.

ghost9mm · May 04, 2011, 05:46:31 PM

Yes Sir!!! pictures, pictures.. that has to be a nice chunk of pure happyness...

hal4uk · May 04, 2011, 07:42:46 PM

Uhhh... Even 145 sounds high to me...
I would pull it @125 --- But, I like it rare.
You can always cook it more, but there ain't no such thing as "un-cooking" beef.

I wouldn't even think about taking it to 160.

Another thing... I would also notch down the smoker temp --- maybe 200.
It just depends on how tender/rare you like your beef.

squirtthecat · May 04, 2011, 07:54:39 PM

Pretty sure he's talking about a pork tenderloin.. ;)

TedEbear · May 05, 2011, 06:49:16 AM

I take mine to at least 155-160*F. Can't stand any red showing when I cut into it and I won't eat anything that is still mooing. ;D

OU812 · May 05, 2011, 07:08:29 AM

So,,,,,,,,,,,,,,,,,,,,,howd that tenderloin turn out for ya?

ghost9mm · May 05, 2011, 07:22:49 AM

If it's pork I want it done, if it's beef blow it's nose and wipe it's butt and send it out... :D

hal4uk · May 05, 2011, 04:55:00 PM

Quote from: squirtthecat on May 04, 2011, 07:54:39 PM

Pretty sure he's talking about a pork tenderloin.. ;)

Ahhh. Duh. I think I still had FLB's rib roast on my mind ;D

Greenbasterd58 · May 14, 2011, 05:46:14 PM

ok, the first one i did, i didn't marinate so it was a little bland.. i also used hickory because thats all i had!! but live and learn right? so i bought myself some apple pucks and some garlic marinade from costco(very good stuff). soaked for 24h then about 1.5h at 225 for an enternal temp of 155 when it came out! here is a pic them just out of oven

and here it is cut open after sitting for 10;)

and yes they were awesome!!!! best peice of pork i've ever eatin!! and they were frozen to!!!!

sorry pics are so big

Habanero Smoker · May 15, 2011, 02:17:38 AM

If you resample your photos to 640x480, that will fit on most computer monitors.