WSM Pork Tenderloin

[Alan Kelley]

Here is my process for awesome Pork Tenderloin using the WSM. Sorry the photogs didn't come out (I'll add some the week of 16 Jun).

Rub- coat loin/s with dry rub (I used Jesse James Rib Rub) place in fridge for 24hrs.

Freeze- Place loin in freezer for about an hour.

Smoke- I chimney full of coals & 3-4 chunks of cherry wood. Fill waterpan with ice & water put loin on for about 1hr. Hold temp to about 200.

Cook- Start another full chim of coals and. Then sear loin on all sides (I used my elec. griddle set @ 400 deg. as I don't have another grill) Wrap loin/s in foil with 1/2 cup of your favorite sauce. Add the hot coals to smoker, use empty foil lined waterpan, then put your loin/s on top grate. Regulate temp to 325 - 350. Cook for another hr. Did this on Smoke Day IV for 27 people, it was awesome!

 

[Dan Wicker]

Hmmm... I totally don't mean to step on toes, but I am curious. The tenderloin is smoked, but wrapped in foil with sauce for the whole cook? I can't imagine much smoky flavor going on. Almost sounds braised but with less liquid.

Just curious.

 

[Benny L.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
Hmmm... I totally don't mean to step on toes, but I am curious. The tenderloin is smoked, but wrapped in foil with sauce for the whole cook? I can't imagine much smoky flavor going on. Almost sounds braised but with less liquid.

Just curious. </div></BLOCKQUOTE>

Actually, it looks like the process is smoke un-foiled @ 200 for an hour, then give it a hot sear, then foil and return to smoker @ 325-250 for an hour.

 

[Dan Wicker]

Ahh, I misread it. Sorry bout that.