First pork tenderloin smoke

11/15/20 – 2 Pork loins

Cook Chart:


Purchased Info:

  • Salt, pepper, paprika, garlic salt, apple cider, steak seasoning.
  • marinade over night
  • No injections
  • Fresh thyme on the meat really enhanced the flavor


  • Smoker temp 250, took about 3.5 hours total
  • Internal temp for thermometers Max 155 (target)
  • Cooked for ~ 3 hours, back loin cooked faster than front. The back was 155 and front was 138 when I pulled the first out.

Lessons Learned

  • Inject some apple cider on each end of the loin (due to it being smaller on the ends) as it dries out faster.
  • A little less salt

Final Product

Let me know any comments or suggestions!

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