bacon wrapped pork tenderloin on 14.5" WSM


 
C

Charlie Haung

New member
Hello all

Kind of new to the WSM, I've only used it once but I'd like to try the above cook. Can anyone tell me where I should try to peg my temp at? any other tips. I think I read get the pork to 140 degrees and then cover with aluminum foil. Then back to smoker to what final temp?

So many questions and any help is greatly appreciated! Even links to good vids are a thank you!

Charlie H
 
I would cook at 350-375 until it hits around 140ish and then lightly cover with foil. That should crisp up the bacon and keep the pork from drying out. I'd let it sit for about 10 minutes after covering with foil to let the meat come up to 145ish and then slice.
 
How would I get the little smokey mountain to that high of a a temperature? Not use water pan? Any suggestions on vent positions?

Thanks in advance!

Charlie H
 
I had done bacon wrapped loins smoking at about 250-270 to an internal temp of about 145. If I want the bacon crisp I finish it on one of my grills with some direct heat
Mike
 
Charlie Haung said:
How would I get the little smokey mountain to that high of a a temperature? Not use water pan? Any suggestions on vent positions?

Thanks in advance!

Charlie H
Click to expand...

you can leave the water pan in just cover with foil for easy clean up. Do not use water in it open all the vents wide open and let the cooker preheat to at least 275 -300 then add meat.

enjoy.
 
Sometimes if I'm doing a bacon wrapped something I'll pre cook the bacon a little before wrapping seems to make it get crisper faster. Also it's best to use thin bacon vs. thick if you want it crisp. Run the WSM like Kevin said and if the bacon isn't crisp enough grill it a little to get it there.
 
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