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smoked pork tenderloin

edited November -1 in EggHead Forum
A friend served smoked pork tenderloin at a party last night. It was awesome. He bought the meat at Sam's and had a local BBQ joint smoke it for him. I wondered if anyone has slow smoked it on the BGE, and I would be interested in temps, times, etc.[p]I did not detect a rub or anything on my friend's pork, just great smokey flavor.

Comments

  • MopMop Posts: 496
    choo choo, pork tenderloins are probably in the top three things I like best off the egg..[p]I rub mine, sear them to set a nice crust for a couple of minutes and then move them 'indirect' in Vrack over a pan at 350º until the internal meat temp is 155º
    Works everytime, usually takes no more than a half hour or so...[p]Mop

    [ul][li]LLBBQ[/ul]
  • KennyGKennyG Posts: 949
    pchop8.jpg
    <p />choo choo,[p]Smoked pork tenderloin is one of the specialties of the house here at the KennyG Ranch. Here's another idea for ya:[p]Marinate several hours or best overnight in orange juice. Optionally, add 1 teaspoon of jerk sauce per lb of meat and a splash of rum. Thank you Mrs. Dogs for this recipe![p]Smoke at 250* dome with cherry chips until an internal temp of 140*. Pull and allow to rest while you crank the Egg up to grilling temps of 550* or so. Go 1 minute per side just to get the char marks for appearance.

    This recipe also works well with extra thick cut boneless chops as pictured.[p]K~G

  • choo choo,[p]My experience is that smoked tenderloin is the easiest thing for a beginner to do with excellent results. Each has their own style and technique, mine is simplicity and taste.[p]I put a rub (your choice) on the tenderloin and put on BGE. If the tenderloin is large, I cut it in half, usually pieces in the 6 to 10 inch range. I try to smoke heavy, usually maple, with a dome temp of about 300 using the direct method (if Santa is good to me I may use a plate setter indirect technique in the future). I turn after one hour and insert thermometer. My experience is that in about 1.5 to 2 hours, they are done (internal temp of 170), juicy and delicious. If there is a delay before eating I wrap in foil, otherwise I just cut and eat. [p]I do not mean to tell you that this system is flawless, I do get complaints. My wife thinks that everything from the BGE is "too juicy" and my boys sometimes complain that there isn't enough. I guess you can’t be perfect all the time.[p]Happy Holidays.[p]Buckeye Bill

  • MopMop Posts: 496
    Buckeye Bill, you are getting a 'juicy' loin at 170º?
    If I let mine get up that high, they are leaning towards the dry scale, good mind you but just a titch dry......Merry Christmas[p]Mop

  • Mop,[p]My wife insists that I cook meat to the stated temp on her chart, not something that excellent cooks on a web site say is optimal. It is a burden that I must live with, but IMHO the BGE permits different styles with outstanding results.[p]I have done several tenderloins with the same results, so I don’t think it is a fluke. I cook direct, at about 300 dome temp turning after the first hour. It typically takes 1.5 hours or maybe a little longer, but never 2 hours.[p]My luck with ribs is quite different, dry and tough. I think I cooked them too long direct, about 3 hours at 300. Maybe next time they will be better.[p]Turkey tomorrow for lunch. I will fill the cavity with onion and orange and rub him with garlic and oil. I will cook direct at about 300 for 3.5 to 4 hours for the 20 pound bird. The I will make broth with the carcass for soup or noodle stock. The only problem I see is that a diet may be required![p]Happy Holidays.[p]Buckeye Bill

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