Indirect Smoked Pork Tenderloin?

acrash · March 2012

Has anyone tried indirect smoking pork tenderloins? I was thinking of trying it with the plate setter on, raised grate, and some cherry wood or mesquite. I have done pork tenderloins direct on a gas grill before, seems like indirect at a higher temp (350 or 400), with some additional 'smokiness' could be good. Any thoughts, or just go with direct cooking?

If I went direct cooking, has anyone just thrown in some mesquite chips to add some additional smoke flavor to the pork tenderloin? I've read some of the threads already, some good recipies there.

Thanks everyone for your feedback! Three weeks with the egg, and I have now done Brisket, Pizza, Chicken Drummies, Whole Chicken, Rib Eyes, and Fajitas! About blown through one whole bag of 20# BGE lump.

bigguy136 · March 2012

I typically do indirect on my pork loins. I put some aluminum foil down on my plate setter (legs up) and cook. I always use a sweet wood when doing pork. If you use mesquite, let us know how it is.

Ragtop99 · March 2012

I have not done one with egg yet, but I use to do them indirect with mesquite on my weber.

acrash · March 2012

Thank you gentlemen for responding.

@Bugguy136 - have you ever used a mix of smoke chips, like mesquite and cherry? Too much?

@Ragtop99 - how was the mesquite with the pork tenderloin? Any thoughts on the flavor?

gte1 · March 2012

Thank you gentlemen for responding.
@Bugguy136 - have you ever used a mix of smoke chips, like mesquite and cherry? Too much?
@Ragtop99 - how was the mesquite with the pork tenderloin? Any thoughts on the flavor?

I have used mix of fruit wood and hickory about 3 or 4 to 1 fruit wood. Seems like mesquite would be a little overpowering.

bigguy136 · March 2012

Sorry for not getting back sooner but I had a 12 lb pulled pork ready and friends over.

I never mixed woods other than apple and cherry. I live in the fridgid north (Minnesota) and now with spring here, I will do a lot of grilling and experimenting.

Ragtop99 · March 2012

I like mesquite and don't find it over powering. But how much you use and how strong you like your smoke is a personal preference and I do lean to the smoky side.

acrash · March 2012

Well...the results are in... Pork Tenderloin indirect = very juicy. Pork Tenderloin Indirect + Mesquite = very excellent & juicy .......... ham. The mesquite basically converted the tenderloin with a nice smokiness, and it had a smooth texture, but all of the flavor of the tenderloin was gone. All I could taste was the mesquite. It wasn't bad, still tasted good, just not what I would expect a good tenderloin to be. I chalk it up to my education and a small offering to the BGE.

Thank you for your comments!

tazcrash · March 2012

I love pork loin, and tenderloin, but I can't add smoke for the same reason. It does remind me too much of a ham, and ham is not one of my choice cold cuts.

Rocket15 · March 2012

Got my Egg on Saturday and pork tenderloin was my first cook. I thought I had perfected this on my Weber gas grill but my wife said the Egg was the best it has ever tasted! I marinate it with an Asian recipe from a book called "Grilling for Dummies", cooked it indirectly over a plate setter (w/drip pan) with cherry wood. I have tried many woods but cherry seems the best for pork. I soaked the chips for 30 minutes and put them over the charcoal in a spiral pattern just like in the DVD. I was able to maintain the grill at 350 to 370 degrees and it took about 45 minutes (2 1.5 lb tenderloins). I have to credit the excellent instructions (DVD) along with forum for a successful first cook.