Pork Tenderloin Success!

BigGreenAaron

I cooked/smoked two pork tenderloins tonight.  Both slathered in mustard and rubbed with Dizzy Dust, as usual; however, this time I tried raised direct rather than indirect with the platesetter.  Egg temp was 350-375 the whole time.  I used a mixture of hickory, apple, and cherry chips/chunks, like I always do.  I cooked one to 160+ for the wife and kids, and I pulled mine around 150 (higher than I meant to).  No brine, and both were amazingly juicy and flavorful.  My wife does not love heavy smoke flavors, and she liked this better than my typical indirect cook which takes longer and may take on more smoke (I'm not a food scientist).  All told, the pork was great and I'm looking forward to Cuban paninis tomorrow as leftovers.  Probably my best ever.  Cheers!

shtgunal3

Looks good!

Bar

Looks good. Raised direct at 375 to 400 is how I like mine as well, I pull no hotter than 140, but the pics look like it was cooked perfect.

johnmitchell

Your first pic !!!! Fantastic 

JohnnyTarheel

Great cook…. Direct is how I do it as well

TechsasJim

Yes sir, sounds like we are similar.   I always do mine direct and pull at 150 and also use the balance for Cuban sandwiches.  

Well done!