I am doing 4 racks of baby backs today - plan on eating around halftime of the patriots-cowboys game. my buddy has a pork tenderloin and wants me to smoke it just as an experiment. i am looking for a easy method to try this - nothing fancy.I am going to use Full Throttle BBQ Rub and apple wood.
2.5 lb pork tenderloin
- Thread starter j. pavone
- Start date
Craig Castille
TVWBB Wizard
You could smoke it, IMO, a tenderloin is much better cooked at a higher temp.
Tenderloins are so lean, there isn't really anything to be gained by extending the cook.
Tenderloins are so lean, there isn't really anything to be gained by extending the cook.
Tony C.
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
You could smoke it, IMO, a tenderloin is much better cooked at a higher temp.
Tenderloins are so lean, there isn't really anything to be gained by extending the cook. </div></BLOCKQUOTE>
indeed. if you do smoke it be sure to wrap it in bacon and unwrap and crisp when near done. if you want a real treat, cut the tenderloin crosswise into 3/4-1 inch medallions and wrap them in bacon and skewer 3-4 per skewer and sprinkle with your favorite pork rub. grill indirect until most of the bacon fat is rendered then grill direct until the bacon is crisp. i usually baste half the skewers with BBQ sauce and leave the rest nekid
You could smoke it, IMO, a tenderloin is much better cooked at a higher temp.
Tenderloins are so lean, there isn't really anything to be gained by extending the cook. </div></BLOCKQUOTE>
indeed. if you do smoke it be sure to wrap it in bacon and unwrap and crisp when near done. if you want a real treat, cut the tenderloin crosswise into 3/4-1 inch medallions and wrap them in bacon and skewer 3-4 per skewer and sprinkle with your favorite pork rub. grill indirect until most of the bacon fat is rendered then grill direct until the bacon is crisp. i usually baste half the skewers with BBQ sauce and leave the rest nekid
David Lohrentz
TVWBB Pro
I think it will end up being VERY dry if you smoke it with the ribs. Any chance you have access to a kettle? If so, I would do it there with a half chimney of lit in a charcoal basket on one side with a wood chunk on top and the tenderloin on the other side with some foil underneath to catch drippings. Vents wide open the whole time.
You can still tell your buddy that you smoked it.
You can still tell your buddy that you smoked it.
Jason Wayne
TVWBB Fan
It has already been said, but don't smoke it.
Kevin is, once again, right on target.
Kevin is, once again, right on target.