pork tenderloin

[SNIPERS215]

Hey all,
I found a pork tenderloin in the bottom of the freezer.
i was going to thaw this baby out and give it a try.
The question i have is.... Do i have to brine this thing ??
We usually throw it on our grill. So i'm not what the process is since i'm using the smoker.

[KyNola]

No need to brine.  Put a Rub on it and toss it in the smoker.  Keep an eye on it as a tenderloin won't take long to smoke/cook.  If it is a loin it will take longer.  Take it to an IT of around 142 and it will be moist and tender.  Any higher and you will begin to dry out the meat.

[Tenpoint5]

If it is the small tenderloin the rub it down and cook in the smoker like normal to an IT of 142

If it is the larger (2 ft long) loin cut into 3 pieces and cure two of them into Canadian Bacon and rub the other down and cook like normal to and IT of 142

Wrap in foil and let rest for 20 minutes then slice and eat.

[SNIPERS215]

Thanks  ;D
Do u think hickory will do or should i use a different smoke ??
What temp. would you reccomend ?
Sorry for all the questions... but i just got my smoker 3 days ago... LOL

[rajzer]

If you are going to bake/smoke it in the Brad then crank up the heat to 225.  Just don't overcook it or else it will be a dry piece of wood.  The moment the it reaches 140, take it out!  One of mu favourite ways to do pork tenderloin is to brine it in a curing solution with garlic and rosemary for 2 days, rub it down with paprika and smoke it.  I usually do about six a t a time that way. Any wood will work.  This is the time to experiment and you decide what you like.

[mikecorn.1]

Any wood you like. Experiment  ;)

[OldHickory]

Pork smoke = hickory.  Did you think I would recommend anything else? ;)  Cook @ 220* until IT of 140* - 145* FTC for about 1hr and serve.. I usually wrap with a slice of bacon for the cook to keep it moist.

[KyNola]

Is there any echo in here Chris? ;)

[Tenpoint5]

Yes Hickory will be fine although apple goes well with pork too
Try and keep the temp in the 220-230 range
Your vent should ALWAYS be in the 3/4-Full open position

[SNIPERS215]

Awesome... thanks so much. i'll let you know how it turns out.  8)