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Pork tenderloin smoke

picked up a little marinated pork tenderloin at Hannys the other day. I’ve always toasted these direct somewhere around 400° turning once halfway thru the cook. But I’ve been thinking I’d like to smoke one at 250°. About how long do these little guys take?

Comments

  • PowakPowak Posts: 603
    And about how much wood? 1-2 chunks?
  • I usually say around 45 minutes per pound at 225 so maybe look at 35-40 minutes per pound just keep a close eye on it. I toss these on at 375-400 all the time! Love them, and so do the friends.
  • PowakPowak Posts: 603
    Came out excellent! About an hour and 20. Pulled at 160°.
  • Looking pretty serious @Powak what temps were you set at?
  • pgprescottpgprescott Posts: 10,535
    Nice Sammy! You smoked it then? What did you use (chips or chunks, hickory or apple)?
  • Great cook and Sammy 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • PowakPowak Posts: 603
    edited November 2017
    EggHill said:
    Looking pretty serious @Powak what temps were you set at?
    Thanks! Egg was set to 250° on the nose. Pulled the pork at 160°.
  • PowakPowak Posts: 603

    Nice Sammy! You smoked it then? What did you use (chips or chunks, hickory or apple)?
    Thanks! Yes I smoked with with 2 big chunks of hickory. Next time I may do one chunk or less with this cut. I topped it with Cabot sharp NY ched and sweet onion.
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