I just received this recipe to my email inbox. Wrap a pork tenderloin in foil and smoke for 4 hours at 200. how the heck will it get smoke if wrapped in foil? 4 hrs seems way too long, even at 200. I am not a big fan of pork tenderloin, too lean. Wondering of anyone has done anything anywhere near this??
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4 hr pork tenderloin
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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The recipe says just to place ON a piece of foil, for prepping the meat. It never says to wrap it. I think they are just using the foil as a prep surface.
200F is a low temp for a smoker, and it might actually take 4 hours to reach 145F. If you only take the tenderloin to 145F, it should be tender and juicy. I routinely cook pork loins (not tenderloins) to 145F, and they come out great.
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I have enjoyed the last couple of pork tenderloins I've done. No wrapping by me. I've cook them indirectly on my Weber Kettle with the SnS. I've used cherry chunks and it's given them a great color and smoke flavor. I really haven't monitored the cooking temperature but I've cooked them to medium and it's taken about 1 1/2 hours.
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Here's the next pork tenderloin recipe I am trying - my wife saw the video for this one on Facebook and emailed me the link:
Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples is juicy and tender with great flavor from sweet apple pie filling and all that crispy bacon!
It's a bacon wrapped APPLE PIE stuffed tenderloin.
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Originally posted by jfmorris View PostThe recipe says just to place ON a piece of foil, for prepping the meat. It never says to wrap it. I think they are just using the foil as a prep surface.
200F is a low temp for a smoker, and it might actually take 4 hours to reach 145F. If you only take the tenderloin to 145F, it should be tender and juicy. I routinely cook pork loins (not tenderloins) to 145F, and they come out great.
"If you like to spice things up like we do, deseed a couple of jalapeños, cut them in half, and place them on top of the bacon. The flavor from the peppers will slowly seep into the meat as it cooks adding a new flavor dimension that the heat lovers will truly enjoy. Wrap it in the foil, place it in your smoker, and let the magic begin!"
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Ok, I re-read the page and see where it does say to wrap. That may keep it moist, but it sure won’t get any smoke, and you might as well put it in the oven. And the bacon will be soggy. If I tried that recipe I would ignore their cooking instructions for sure. When I do a bacon wrapped pork loin I reverse sear it at the end of the cook, to help the bacon.
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