Pork tenderloin, direct or indirect?

BigBlackV

I have a small 4lb pork tenderloin I was going to smoke today. I've read some people do direct grill but what do you do? I was gonna smoke it at 225 until temp was to 150-155. I was also gonna use applewood. Suggestions?

marysvilleegger

I think you have a pork loin and not a tenderloin at that size.   I'd go to 135-140 IT.  Applewood is fine.   I'd go indirect but I think either way would work.  

AD18

I was told once that tenderloin is very lean in regards to fat content and therefore was best to cook hot and fast.  I've tried both ways and have to agree that hot/fast/direct way turned out better for me. 

pgprescott

Direct, no smoke for me on tenderloin, 140 IT. I love coffe based rub on tenderloin. Dizzy Pig red eye express is great, but there are many including @Mickey 's rub. 

BigBlackV

Thanks guys. I've watched a couple videos and it's mostly direct heat to 140ish degrees then they let it rest. 

I am am not a huge fan of the dizzy pig believe it or not I've tried it a couple times. 

Since it's now gonna be direct heat rub it like any other meat I would smoke and grill it? 

Phatchris

If it's 4# I would think its a loin , the tenderloins are usually around a # a piece... Loins I go indirect or reverse sear till 140, tenderloins raised direct till 140.

BigBlackV

Def gonna grill it, it's a 2 piece tenderloin 

Phatchris

I'd just pull at 140IT

Mickey

Direct raised @350

pgprescott

I truss them together just like they are packaged for uniformity of the cook. 

BuckeyeBob

I agree with @Mickey. I do mine 350-400 raised direct. Sometimes I sear mine first before raising up the grid. 

BigBlackV

Pork came out great I cooked it at like 375 till 140 degrees and it was perfect. Thanks guys!!

DMW

pgprescott said:

I truss them together just like they are packaged for uniformity of the cook. 

Or meat glue if you have it.
http://eggheadforum.com/discussion/1165317/two-became-one

SmokinTiger81

Every one will have a preferred method.  I marinate them and then cook indirect to 128 internal on top of adj rig and then direct on factory level grate at 450 to 500 to sear each side and they will come out medium to medium rare with a little pink color left.  

pgprescott

DMW said:

pgprescott said:

I truss them together just like they are packaged for uniformity of the cook. 

Or meat glue if you have it.
http://eggheadforum.com/discussion/1165317/two-became-one

They need a new name. Meat glue sucks as a name. 

SmokinTiger81

Only loaded one picture.  Second one shows remains very moist

dogear6

SmokinTiger81 said:

Every one will have a preferred method.  I marinate them and then cook indirect to 128 internal on top of adj rig and then direct on factory level grate at 450 to 500 to sear each side and they will come out medium to medium rare with a little pink color left.  

Do you have trouble with sparks when you take the platesetter out? I've gotten leery of having them fly around. 

SmokinTiger81

No, I have the spider and stone setup.  The first part of cook indirect is at about 280 to 290 dome temp, so it is not a rip roaring fire under there.  Then open up vents for rip roaring fire for direct sear.