Sailor
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« on: March 10, 2010, 10:29:11 am » |
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I've got a couple of pork tenderloins and I am looking for help and input on what temps I should smoke/grill these at, along with a recommendation on direct vs indirect. I would probably try to get the internal temp to be 165.
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA
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« Reply #1 on: March 10, 2010, 10:50:03 am » |
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Sailor, I know others that cook them at higher temps, but I do them at 250* and pull at 150* internal temp. Let it rest for a bit (10-30min) and internal temp will continue to rise to 160* or so. Here is a link to one that came out great! It's a long post. The pork loin is in the middle of the post. http://bubbakeg.com/bboard/index.php?topic=262.0 Hope that helps. Hope you get more tips from others that have done more of these than me..... Luck, Boat |
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Ricky Bobby
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« Reply #2 on: March 10, 2010, 10:59:48 am » |
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I used to do them hot and fast until I had one that was cooked at 300* to 160* internal. It was incredible.
Now that's all I do.
RB
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BBQBeaver
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I'd slow smoke that! Niagara Falls, Ontario
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« Reply #3 on: March 10, 2010, 11:04:24 am » |
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I also have two small pork tenderloins for tonight.
I am thinking I may cut them into medallions and bacon wrap them, then cook direct to crisp bacon.
If I don't cut & wrap, then I will do low and indirect as mentioned here.
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Big Steel Keg #4797
(No, I have not BBQ'd a Beaver ... yet!)
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Ricky Bobby
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« Reply #4 on: March 10, 2010, 11:57:58 am » |
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I also have two small pork tenderloins for tonight.
I am thinking I may cut them into medallions and bacon wrap them, then cook direct to crisp bacon.
If I don't cut & wrap, then I will do low and indirect as mentioned here.
Have you thought about bacon-wrapping the whole tenderloin and then cutting them into medallions when they're done? I'd guess you'd want to keep the surface area as small as possible during cooking to keep them from drying out. If you have an electric knife (I affectionately call mine my kitchen chain saw) that should help keep the bacon from coming off. |
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BBQBeaver
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I'd slow smoke that! Niagara Falls, Ontario
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« Reply #5 on: March 10, 2010, 12:42:58 pm » |
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If I had a choice, pretty much everything possible would be wrapped in bacon, and I know I am not the only one on here who would too!  |
Big Steel Keg #4797
(No, I have not BBQ'd a Beaver ... yet!)
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Sailor
Jr. Member
Posts: 11
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« Reply #6 on: March 10, 2010, 03:41:23 pm » |
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Thanks for the input!!!
I'll bacon wrap them, grill em indirect at 250 with a few pecan chips thrown in until internal temp hits 150-155. I'll post some pics of the cook.
One final question, since I am bacon wrapping these, what should I rub em with? I have some homemade stuff with sea salt, pepper, regular and smoked paprika, garlic powder, sugar and one or two others, OR something else?
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA
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« Reply #7 on: March 10, 2010, 04:38:17 pm » |
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Sailor,
Sounds fine, any rub you like on pork will work. IMO apply rub before you bacon wrap (like doing a fatty) then add lightly to the outside if you think it needs it.
You can finish it with a bbq sauce or glaze also. Just apply once or twice near the end of the cook.
Boat
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mtrejo1
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« Reply #8 on: March 10, 2010, 05:09:57 pm » |
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I was at an Eggfest here in Arizona and Dr. BBQ (Ray Lampe) made an AWESOME pork tenderloin. His guidance was to grill @ 400-450 degrees to an internal temp of 140 degrees. Some folks had reservations on pulling off at that low a temperature, given the amount of pink in the meat, but he mentioned he'd been doing it that way for a while and had never had anyone get sick.
I tried it one week later and like the juiciness of the meat....I need to find some better rubs though.
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Sailor
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« Reply #9 on: March 10, 2010, 10:29:57 pm » |
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Booyah!!!! Success!!!
Best one I ever did -very juicy and the taste is just, well, awesome!
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BirdNerd
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« Reply #10 on: March 11, 2010, 02:06:47 am » |
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Nice! This is why we need to work towards a KegFest!  |
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Boat-n-BBQ
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Go fast ~ Cook slow... Marietta, GA
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« Reply #11 on: March 11, 2010, 09:08:23 am » |
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Way to go Sailor!!!
If you don't mind me asking, what was the weight, cook time and temp?
Boat
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BBQBeaver
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I'd slow smoke that! Niagara Falls, Ontario
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« Reply #12 on: March 11, 2010, 10:00:40 am » |
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That is a big tenderloin! See ...anything wrapped in bacon ....  |
Big Steel Keg #4797
(No, I have not BBQ'd a Beaver ... yet!)
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Sailor
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« Reply #13 on: March 11, 2010, 11:35:00 am » |
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Weight was 5lbs. Cooked approximately 3hrs from 250-275 until internal temp was 155-160. Yes, that was a big piece of meat!
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Old Pirate
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« Reply #14 on: March 11, 2010, 12:53:47 pm » |
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I have found that 325 to 350 for 40 minutes gets me right at 160 internal. I turn them every 10 minutes to the quarter.
They are hard to beat. A little raspberry and roasted chipolata sauce on the plate and you can't get much better in the pork line.
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