Pork tenderloin cook help

Pork tenderloin is not a cut that I would put into the smoker, you could I guess but 3 hours is way too long, pork tenderloin needs high heat and cooked quick. should not be cooked more then medium. 140 degrees. Grill or sauté would be your best choice.

First off, welcome to the forum!

Lot's of question... What temperature did you cook it to? How big was it? Most pork tenderloins I've seen are usually around 1 1/2lbs. 3hrs sounds like a long time for a tenderloin. If the outside was bitter, you most likely used too much wood and over smoked it. How much did you use? Also, what kind of smoker?

As an add-on to the above comments...

Pork tenderloin has a thin topping of silver skin covering half the top. It needs to be carefully removed with a thin bladed knife. Silver skin is very tough, which may have been why the meat was so chewy.

As Wilber suggests, next time grill it and keep it under 140 internal.

Can only dittos what the other folks said. Much better to grill or hot smoke it in my book. 350 in the smoke should work. I pull at 150 because we are old folks scared of worms. A loin is much better piece of meat in my view. The tiny tenderloins we get aint about an inch thick. Still dont explain the skunky fire you was running. Usually caused by not enough air or exhaust to the fire. Applewood is not real offensive under most scenarios but could be when its gasping for air. Next time use a bunch less wood and open up those intakes and exhausts. Also try oak. It tends to be well behaved in tight environments. Let us know how it goes. Thanks.

I'm assuming he's using a CS electric smoker. There are no intakes/exhausts to adjust, just a drain hole on the bottom and an exhaust on top and they only go up to 300.

Very easy to over smoke things, a couple small chunks of wood, 2-3oz is all you need.

Great cookers, they've been making them for over 50 years now.

Grilling is best but I've smoked them. Internal temp should be no higher than 140* as mentioned. 3 hrs seems a long time for a tenderloin so you probably overcooked it. Watch the temp on the next one...grilled or smoked.

Next time apply smoke until the tenderloin hits an IT of about 90 degrees, then cook it on a hot grill to your desired finished IT...say 140 or so.

I like to spray grilled meats with Pam For Baking which has a flour and oil mix. Makes for good browning and a makes the meat release easier when turning it.

Apply a good shake of Williams Rib Tickler rub also...as great on grilled pork or chicken as it is on smoked ribs.

quote:

Originally posted by AndyJ:
I'm assuming he's using a CS electric smoker. There are no intakes/exhausts to adjust, just a drain hole on the bottom and an exhaust on top and they only go up to 300.

Very easy to over smoke things, a couple small chunks of wood, 2-3oz is all you need.

Great cookers, they've been making them for over 50 years now.

Gotcha on the pit design..did not know exactly how those things were set up. As you said..judicious use of wood should be the key. Based on past experiences with super tight pits..I would even be inclined to limiting wood choices to a little Oak and fruit wood. Plum is my favorite..followed closely by apple and Peach. Have found it easy to get over smoked on strong flavors like Hickory..Mesquite and Pee Can even in small amounts.

Lot's of great advice on this one. I am with Pags though. Lot's of luck with these. If done right they can be really good. I like to two stage mine. 200 degrees until about 125 internal. Move to a hot hot grill and char until 140. Rest is key under loose foil. At least 15 minutes. Slice thin.