Pork Tenderloin Round One....

squish · October 06, 2013, 02:36:31 PM

I've had decent success with ribs and a whole chicken so far...sorry no pics. The one who lets me live wanted me to try out a tenderloin tonight. So off to the interwebs i went, looking for tips and tricks to pull this off. From everything I read they have a tendency to get really DRY really fast. So with a bit of Jan's rub, a slathering of CYM, and a pre heated smoker running some Pecan I was ready to get busy. I did figure out that I could use less rub than I previously thought. In this case less is more.
Before:

After:

Sliced:

ragweed · October 06, 2013, 03:06:01 PM

Looks great!!

Gafala · October 06, 2013, 03:11:53 PM

Looks good.

Saber 4 · October 06, 2013, 05:14:10 PM

Mighty tasty looking Tenderloin.

beefmann · October 07, 2013, 08:13:23 AM

looking great here as well

OU812 · October 12, 2013, 11:14:21 AM

Good lookin tender loin!

Smother that bad boy in some creamy mushroom gravy and I just might hurt myself tryin to eat that whole thing ;D

snowyo · October 16, 2013, 10:09:14 AM

looked good.Any tips on the time and temp it took and waht IT you pulled it at.I might try one of these this weekend.

JohnM70 · October 17, 2013, 12:33:14 PM

Quote from: snowyo on October 16, 2013, 10:09:14 AM
looked good. Any tips on the time and temp it took and what IT you pulled it at.I might try one of these this weekend.

That looks great and I would also like to to know the specifics.

John

mwilliams7967 · October 17, 2013, 06:18:28 PM

X's 3 on the specifics!

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squish · October 21, 2013, 04:27:11 AM

For those of you who were asking for specifics, here ya go....

Smoker temp....220-225....ish
IT finish temp....145

I just can't cook to time, but I think start to finish was around 5 hours. That's including all prep, and pre-heat time. IIRC it was about 2 hours of smoke then I sprayed it with some apple juice about every 45 min or so after that. Then it was FTC for about an hour to rest.

squish · October 21, 2013, 04:33:19 AM

Round 2 looked something like this...

Roughly the same as before with the exception of increasing the IT to 155, and a light coat of some BBQ sauce that we had (I can't remember the brand). It turned out very moist and juicy, and my wife was very pleased. This one was thrown together on very short notice.....like 30 min. I'm a big time planner, and would rather have had this put together the day before. Next time I'm gonna try a simple brine that I use, and see just how long it takes to make pulled pork with one of these. On a side note the first one that I did was 2 loins tied together with butchers twine. This little bad boy was just one large loin.

ragweed · October 21, 2013, 05:48:10 AM

Very nice! Smoked P. loin is a favorite around here!

Saber 4 · October 21, 2013, 07:33:36 AM

That looks real good, as for pulled pork go for it but understand that the loin is so lean that you may have a very dry pulled pork that's why most use the shoulder for pulled pork.

squish · October 21, 2013, 07:46:21 AM

Quote from: Saber 4 on October 21, 2013, 07:33:36 AM
That looks real good, as for pulled pork go for it but understand that the loin is so lean that you may have a very dry pulled pork that's why most use the shoulder for pulled pork.

That would be my concern, but I think if brined it just might stay moist. Ya never know unless you try.

Saber 4 · October 21, 2013, 07:50:39 AM

Quote from: squish on October 21, 2013, 07:46:21 AM
Quote from: Saber 4 on October 21, 2013, 07:33:36 AM
That looks real good, as for pulled pork go for it but understand that the loin is so lean that you may have a very dry pulled pork that's why most use the shoulder for pulled pork.

That would be my concern, but I think if brined it just might stay moist. Ya never know unless you try.

Like I said go for it, I just wanted you to be aware of the issues so you can plan for it, I am curious to see how it turns out for you.

Pork Tenderloin Round One....

beefmann