Smoked Pork Tenderloin - Wednesday, August 14, 2024 ( too dry )

The first thing you have to do is inject it with pork broth or hell anything like that

to get it moist as the final temperature of 160F will dry the pork out. I am sure the

injecter with help a lot to get it moist. It sure helps with chicken.

 First time smoking this. The smoke is only for an hour. Smoke it until the internal

temperature reaches 150F. Remove from the smoker, sauce it up and immediately

toss it on the smoker until the internal temperature reaches 160F where the Canada

Food Guide says it is safe to eat. I left it out at room temp too long. I got up in the

middle of the night and tossed them in the fridge. Well, we have done that before and

are still alive. Will smoke them for an hour today around 4 - 5 pm.

                                                           TASTE

They were okay, the smoke flavour was just like we like it. However, they were kind of

dry with the temp up to 160F. Will research that to see if we can get it down to 145F.

The only meat in this category to smoke is Pork Shoulder.