Pork Tenderloin

[TheKevman]

I grilled pork tenderloin tonight without using the Slow ‘N Sear on the Kettle for the first time in years. The meat was from Trader Joe’s and pretty small.

I rubbed one with salt, pepper, and garlic powder; the other I used a BBQ Pit Boy rub recipe from an old video of theirs on pork tenderloin. Cooked it direct over medium heat. It turned out nice, though the bark left something to be desired.

What other techniques do you guys use for pork tenderloin? Has anyone experimented between smoking it and using direct heat? Was there a great difference in flavor?


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[Mike in Roseville]

Nice. I have been doing them all summer. My go-to method is one fully lit chimney in the SNSXL (no water) in my 26.75. Indirect side for about 40 minutes or 145-155. Rest and slice. As for rubs if I’m trying to repurpose...then BPS Jallelujah or Killer Hogs AP. Otherwise rub with Oakridge Secret Weapon.


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[TheKevman]

Nice. I have been doing them all summer. My go-to method is one fully lit chimney in the SNSXL (no water) in my 26.75. Indirect side for about 40 minutes or 145-155. Rest and slice. As for rubs if I’m trying to repurpose...then BPS Jallelujah or Killer Hogs AP. Otherwise rub with Oakridge Secret Weapon.


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Thanks! I'll have to try this method next time--and get my hands on some Killer Hogs AP rub. I'm a fan of Malcom Reed's YouTube channel and have been meaning to get some of his stuff.

[HoosierKettle]

If you have wsm, you can go top rack no water pan.


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[TheKevman]

If you have wsm, you can go top rack no water pan.


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No water pan though? Wouldn't I risk the pork drying out if there wasn't extra moisture in the WSM?

[HoosierKettle]

If you have wsm, you can go top rack no water pan.


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No water pan though? Wouldn't I risk the pork drying out if there wasn't extra moisture in the WSM?

Nope. The only way it will dry out is if you overcook it. And you still get the flavor and benefits of direct cooking.

You can cook all sorts of things this way




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[TheKevman]

If you have wsm, you can go top rack no water pan.


Sent from my iPhone using Weber Kettle Club mobile app

No water pan though? Wouldn't I risk the pork drying out if there wasn't extra moisture in the WSM?

Nope. The only way it will dry out is if you overcook it. And you still get the flavor and benefits of direct cooking.

You can cook all sorts of things this way




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Ah, I see! Thanks!


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[crizpynutz]

I've done braided loins which my family loves because it gets more of the rub flavor on the meat.  I don't have a pick with me but I do remember reading a couple threads here someplace that had them.

EDIT:  Here's a link someone else shared:  https://www.smoking-meat.com/june-6-2013-braided-smoked-pork-tenderloin