I have smoked many pork tenderloins, but coming up is a new twist for me and I would appreciate the voice of experience giving me a few tips please.
I will be smoking the tenderloin this coming Sunday afternoon (tomorrow) because I will have no smoker access after that until after the meal is to be eaten on New Years Day, approximately 48 hours later, 4 to 5 hours south of us.
My thought is to smoke as I usually do tomorrow, but to leave the tenderloin short of the planned eating temp (between 145* and 150*) by a good 20 degrees, let it cool some, and then either wrap in a vacuum sealed wrap or to put it into a doubled zip lock bag so that I can add say a quarter cup of either chicken stock or ham stock....leaning toward the ham stock, for moisture assistance during the 48 hour rest during which time it will remain in either a refrigerator or ice chest to keep it from spoiling.
Prior to eating on New Year's Day, I plan to put the tenderloin in a tinfoil wrap (plastic removed of course) and slowly bring it on up to say 140*, perhaps 143* in an oven, then cover and let it rest, letting carry over cooking take it on up a few degrees.
Is this a good plan? Do you have a better one to share? Vac sealed for the trip or zip lock enclosure to allow me to add some stock for moisture?
I would appreciate the voice of experience on the entire procedure as well as ideas and comments to assist me in making this travel and 48 hour situation work out as well as possible.
Thanks to all in advance,
Tom
I will be smoking the tenderloin this coming Sunday afternoon (tomorrow) because I will have no smoker access after that until after the meal is to be eaten on New Years Day, approximately 48 hours later, 4 to 5 hours south of us.
My thought is to smoke as I usually do tomorrow, but to leave the tenderloin short of the planned eating temp (between 145* and 150*) by a good 20 degrees, let it cool some, and then either wrap in a vacuum sealed wrap or to put it into a doubled zip lock bag so that I can add say a quarter cup of either chicken stock or ham stock....leaning toward the ham stock, for moisture assistance during the 48 hour rest during which time it will remain in either a refrigerator or ice chest to keep it from spoiling.
Prior to eating on New Year's Day, I plan to put the tenderloin in a tinfoil wrap (plastic removed of course) and slowly bring it on up to say 140*, perhaps 143* in an oven, then cover and let it rest, letting carry over cooking take it on up a few degrees.
Is this a good plan? Do you have a better one to share? Vac sealed for the trip or zip lock enclosure to allow me to add some stock for moisture?
I would appreciate the voice of experience on the entire procedure as well as ideas and comments to assist me in making this travel and 48 hour situation work out as well as possible.
Thanks to all in advance,
Tom
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