Smoked Meats: 104 Smoked Pork Loin
Smoked Meats 104 Smoked Pork Loin
Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What Is Tenderloin?
One of the easiest and most common things to be smoked at home is a pork tenderloin. They are readily available at almost any grocery store or supermarket and they are easy to get right. The fact that it is a tenderloin means it is the psoas major muscle, which is it is a muscle that runs along the spine. They are tender as they aren’t a heavily used muscle like the chest or leg would be.
The usage on the Pork Roast with Apple Cinnamon and Butter is 5 oz to 6.25 lb of pork and just about 1 lb of water. Since we have about 3 lb of tenderloin we are going to dissolve half the shaker in half an lb of water. Next, we will place our pork tenderloin in a bag and pour in the mix over it, then we will vacuum seal it to remove the air and leave it in a refrigerator overnight.
So to marinate this I am going to put it in a vacuum bag with the seasoning and since this marinade already contains phosphates it will do a good job of soaking in and staying in the meat through the cooking process. If the marinade you are using does not contain phosphates I would consider adding some as it will chemically change the meat so it has a higher water holding capacity. If we were doing a thicker cut like a pork butt and maybe even an entire Pork Loin I would inject it but as this is a 104 class we will cover injecting in later videos.
Rub all sides of the Tenderloin with the rub of your choice. Since we have already marinated this it should have enough moisture for the seasoning to stick to the tenderloin, if it is not sticking to the meat you can rub it with some mustard and then rub the topical seasoning onto the mustard.
For Pork you can really use any wood you want, Fruitwoods like Apple and Pecan are good choices if you like a lighter smoke flavor but the pork will definitely stand up to Hickory or Mesquite as well. If we were smoking chicken or fish I would definitely stay in the fruitwood family though as stronger smoke flavors will overpower those types of meat.
Adding a pan of water to your smoker can help increase the humidity inside of the smoker. Humidity can help speed up cook times and it will give you a moister finished product. I like to use the Grilleye Pro Plus as it allows me to monitor the temperature of the meat without ever having to get up. It can connect through Bluetooth or through my wireless network. It also allows me to set alarms so if I am not paying attention it will start beeping at me once it has reached a set temperature or is outside a temperature range.
Thermal Processing & Smoking
225° until the internal temperature is 145°
Let the meat sit at room temperature for about 5 minutes before cutting.
If you are looking at smoking your first piece of meat pork tenderloin is a great choice, it is very easy to do, does not require any special preparation and almost always ends up as a delicious meal!
- If you want to pull your Pork Loin at 140° and wrap in foil it will continue to cook for another 5° to get you to 145°.
We can get away with an internal temp of less than 160° because this is a whole muscle cut and very little if any, bacteria live inside of the muscle of the animal. It will instead be concentrated on the outside and by getting the internal temperature to 145° we know the outside is well above 160°.
Watch WaltonsTV: Smoked Pork Loin
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall
@mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.
The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?
Rueben is awesome, you will love that! Even better with some sauerkraut