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Pork tenderloin: smoke?


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Pork tenderloin: smoke?

AbdulSheikhMohammed | | Oct 25, 2006 12:59 AM

I picked up a 2.8-lb pork tenderloin earlier tonight while I was grabbing some things at the store. I haven't made one of these in a while, but I figured it might be fun to play with.

From the recipes I've run across in the Intrawebs, it seems customary to marinate/grill, cook in the oven, or pound thin and pan fry. I haven't come across anything about smoking though.

I'm thinking about smoking it with indirect heat at around 250-300ish degrees until it gets an internal temperature of ~150 degrees. Grabbed some applewood chips and lump charcoal for this purpose. Probably slap on a typical BBQ dry rub (without salt if I brine) ahead of time...

It's a pretty lean piece of meat, so I'm thinking it might be prudent to brine it if I smoke it to keep it from getting dry. However, I've seen a few comments that while brining works great on pork loins, it's best not to brine a tenderloin. What I didn't see is any justification or anecdotes for not brining a tenderloin... just stating that it's a bad idea.

So... anyone have any wisdom to share regarding the brining and smoking of pork tenderloin?

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