Newbie's First Smoked Pork Tenderloin

lantzwr

Just took two smoked pork tenderloins off the egg.  Rubbed them with a coffee rub I found on here, cooked them indirect for 2 hours at 300 F, with Stubs 100% Natural Wood Chips (Oak, Hickory, Apple Wood), took them off at 160 F.  Have not cut into them yet, but here is what they look like.  Will post another picture once the rest of dinner is ready.

Charlesmaneri

Looks good nice bark from what I can see 

Aquacop

The incredible edible PIG, nice cook

Mattman3969

Nice Friday night cook. Lookin forward to the sliced pic

nolaegghead

Looks good.  I cooked a couple of those the other day.  Pulled them off at 135 F.  Cherry and apple wood.

lantzwr

Thanks all.

@nolaegghead I wanted to take it off at 140, but if my wife saw any pink on the inside she would not eat it.  I should have taken mine off early, and left hers on longer.  I will do that next time I cook two.

lantzwr

Here it is sliced up.  A little dry, but I expected that since it is a much leaner piece of meat, but it sure does have lots of flavor.

Mattman3969

Very nice lookin smoke ring. I agree with Nola on the 140* degree pull. Your wife sounds like mine a couple years ago. Everything had to be cooked to no pink. That changed after she ate a bite of mine done to medium and realized what she was missing.

lantzwr

Mattman3969 said:

Very nice lookin smoke ring. I agree with Nola on the 140* degree pull. Your wife sounds like mine a couple years ago. Everything had to be cooked to no pink. That changed after she ate a bite of mine done to medium and realized what she was missing.

Thanks.  I have slowly converted her from well done to Medium over the last 20 years for Beef.  No way will she ever do pink in Pork.

Griffin

Looks good. Pull at 140, tent and let rest 10 minutes. It will cruise up. Serve your wife the end pieces if she thinks its not done enough in the middle.

Skiddymarker

160º is a bit overcooked for me. Love that coffee rub, always provides a nice color. Pull at an even lower temp, 125º, rest them for a few minutes and give them a nice medium high sear in a CI pan. Crunches the bark and allows you to fine tune the final temp, to around 140-145º. 

Bshults1

Doing pork on the egg changed my family's misconceptions about pork. I would take it off at 140 max and just let it rest. My wife is the same way. Just let her try yours and then hers. Problem solved