Smokin-It User Forum!
Recipes => Pork => Topic started by: Jimeo on August 17, 2017, 04:51:18 PM
-
Decided to smoke the tenderloin I had in the fridge vs grilling it. Been reading on the forum and just had to try. :)
Here's the plan...
About 2lbs of tenderloin in two (small) pieces tied together.
Coated in mustard and rubbed with John Henry's Pecan, just got it and needed an excuse to use it.
Wrapped and into the fridge for an hour.
Smoking at 225 with a target of 145 degree IT.
Top shelf and water pan included. Decided to use 2.5oz of Pitmasters Choice pellets, considering the short smoking time.
Expecting 1-1.5 hours, will be sure to post results, after dinner ;D
-
Looks good! FYI - When I tie mine together, I match the larger end of one to the smaller end of the other to create a more uniform thickness. I have no idea if it makes much of a difference but I feel that I get a more even internal temp. Enjoy your dinner.
-
That makes so much sense I'm not surprised I didn't think of it! :o
-
The results were great! Moist and delicious. Some observations, conclusions and lessons learned.
•Tying thin end to thick makes a lot of sense and would have made for more uniform cooking. Thanks David! :)
•I was surprised at the amount of smoke it took on in only 1.25 hours. Not sure if this was do to the use of pellets or the type I used? I did notice a good smoke started in less than 15 minutes vs 20-25 with chunks. Maybe I'll try less or another type next time.
•Undecided on the John Henry's pecan rub, almost couldn't taste it. Maybe didn't use enough or just not the right smoke for it? Would like to use again on something different.
•Having the water pan was a waste of good aluminum.
•Will try a reverse seer on the grill next time to add some texture.
Overall very happy with the results. A quick, easy dinner for a weekday night.
-
That's one tasty looking meal! Also a pretty darn healthy dinner.
-
That is the same way I do tenderloins. My wife loves them that way.
-
Explain (reverse sear) please.
-
Reverse sear is basically finishing the cooking process with high heat, either on a grill or in the oven.