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Old 09-30-2008, 10:23 AM   #1
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Re: Need help with a pork tenderloin

Quote:
Originally Posted by Chuck_050382
The contest we are cooking this weekend has a pork tenderloin category.

I have never cooked one in the smoker and was looking for tips, tricks, or suggestions.

I have to find out today if it can be stuffed or not.

I was thinking about wrapping it in bacon while smoking it.

Thanks
Chuck
Is it tenderloin or pork loin? I do an apple brined pork loin that is excellant. http://www.bbq-4-u.com/forum/viewtopic. ... ight=apple
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Old 09-30-2008, 11:29 AM   #2
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You can use the same recipes..just allow for a longer marinade time becuase of the thicker meat
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Old 09-30-2008, 01:08 PM   #3
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Chuck,

Can't help you much with the time frame as I've never smoked one before, however, one word of advice...DO NOT over cook it. I usually take mine to 140-1455 and let it rest about 15 minutes. You get much above 150-155 it will tend to dry out (IMHO). At 140-145 you should have a very tender, juicy loin, with just a hint of pink to the meat.

Good luck!
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Old 09-30-2008, 08:13 PM   #4
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Quote:
Originally Posted by Chuck_050382
What sort of time frame am I looking at for an 8lb loin?

Acording to www.theotherwhitemeat.com I should go with 20 min per pound.
Thats at oven temps of 350*.
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Old 09-30-2008, 08:35 PM   #5
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time guesstimate is 45 minutes a pound, at 275, but more importanly, bring it up to 160* as close to turn in time as possible.. give yourself about 20 minutes for the juices to redistibute, and it will be fine,.. you might need to practice a couple to get the timing down.. I'm a fan of bringin pork loin
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Old 10-01-2008, 09:30 AM   #6
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I like to inject with 50/50 apple juice and melted butter, favorite rub on the outside, and cook 275* until 145*. Then rest in cooler for an hour or so. Temp should come up to 155-160* and be super juicy. Have fun,Tim
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Old 10-01-2008, 09:44 AM   #7
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Quote:
Originally Posted by Chuck_050382
What sort of time frame am I looking at for an 8lb loin?

Acording to www.theotherwhitemeat.com I should go with 20 min per pound.
Last time I did some they took around 3 1/2 hours. But I had 9 on. brine as long as possable.
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Old 10-01-2008, 10:47 AM   #8
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Quote:
Originally Posted by Chuck_050382
I like the idea of using a brine. I will try and have brine ready to go so that as soon as the meat is inspected I can start the brine.
I should be able to get over 12 hours in the brine.

thanks every one.
I would inject the brine. You will get the same result in half the time. Pump it as you would an injection and refridgerate several hours.
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