Smoked Pork Tenderloin recipe delivers really good results. It's easy to prepare and requires relatively short time for smoking. This meat can absorb smoke very well, it gets nice complex flavor. In our recipe we are injecting pork with liquids to keep it moist and hydrated during the entire cook. Leftover can be reused in many other recipes, for example i have used it as toping for my okonomiyaki.
Injected meat
Ingredients
Directions
- Clean the meat, remove silver skin.
- Inject the meat with the liquid.
- Prepare full fuel basket with smoking wood in middle.
- Lit from both ends, make sure to get clean burn.
- Smoke on low temperature starting at 100F or even lower.
- Temperature should slowly raise over to 250F.
- Whole cook is about 1 1/2 hour up to 2 hours.
- Cook until you don’t achieve internal temperature of 140F
I have many times finished this cook in the oven. That's especially helpful if you run out of coal and meat has not yet achieved its target temperature, but was smoking for 2 hours already. It's much easier to finish the cook in the oven than wasting more coal and burning more fuel just to raise temperature for few minutes. After 2 hours smoke ring is already fully developed and thats all what matters.
- For last 10 minutes, prepare your glaze.
- Brush the glaze evenly on the meat.
- Allow to caramelize indirectly for about 10minutes.
- Reserve remaining glaze as sauce.
Ingredients
Directions
- Clean the meat, remove silver skin.
- Inject the meat with the liquid.
- Prepare full fuel basket with smoking wood in middle.
- Lit from both ends, make sure to get clean burn.
- Smoke on low temperature starting at 100F or even lower.
- Temperature should slowly raise over to 250F.
- Whole cook is about 1 1/2 hour up to 2 hours.
- Cook until you don’t achieve internal temperature of 140F
I have many times finished this cook in the oven. That's especially helpful if you run out of coal and meat has not yet achieved its target temperature, but was smoking for 2 hours already. It's much easier to finish the cook in the oven than wasting more coal and burning more fuel just to raise temperature for few minutes. After 2 hours smoke ring is already fully developed and thats all what matters.
- For last 10 minutes, prepare your glaze.
- Brush the glaze evenly on the meat.
- Allow to caramelize indirectly for about 10minutes.
- Reserve remaining glaze as sauce.