Pork tenderloin smoke

Powak · November 2017

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?

Powak · November 2017

And about how much wood? 1-2 chunks?

EggHill · November 2017

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.

Powak · November 2017

Came out excellent! About an hour and 20. Pulled at 160°.

EggHill · November 2017

Looking pretty serious @Powak what temps were you set at?

pgprescott · November 2017

Nice Sammy! You smoked it then? What did you use (chips or chunks, hickory or apple)?

JohnnyTarheel · November 2017

Great cook and Sammy

Powak · 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°.

Powak · November 2017

pgprescott said:

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.

Pork tenderloin smoke

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