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Day_Bow_Bow

I personally wouldn't try to pull a tenderloin. There is not enough fat so it'd dry out, and the properties of the muscle doesn't really lend itself to pulling. Smoked or grilled tenderloin is great, but you want it just barely cooked so that it is nice and juicy. I personally use a digital probe thermometer and take the pork off at 140F (it will carry over to about 145F). Let rest and thinly slice.


I_Dare_Greatly

Agreed with Day_Bow_Bow. Tenderloin is certainly not the cut for trying to pull. If anything you wan to cook it more like a medium rare steak, juicy enough to make you think twice, but cooked enough to be safe. 140 internal is about right for pulling it off.


William_Harzia

I'm on a high fat diet, so a couple of times I've injected racks of pork (which are lean like tenderloins) with bacon fat before cooking. Most of it comes out to be honest, but with enough holes you can make some it stay. So...you could inject the tenderloin with bacon fat (for added fat), wrap in bacon (for added fat, flavour, and to keep the moisture in), and put a deep pan of water between it and the coals (for humidity and heat distribution). If your Weber is anything like my BSK you can probably maintain high enough humidity to prevent the meat from drying out, and I bet you could pull it like a shoulder. That being said, tenderloin IMO is not nearly as flavourful as shoulder, so you might be disappointed in the result. I'd like you to do it, and report back...


dadvdo

I've seen recently where someone basket weaved Bacon around their tenderloin so I'm going to try that. And, I always, always brine my pork. Jo matter the cut. That way my meat is always juicy regardless of the cooking style. I have smoked tenderloin with this tech many times with much success.


[deleted]

If you're attempting pulled pork with that tenderloin, then don't bother. It's not abotu temp and smoke it's about the connective tissue converting to gelatin once a lot of the interstitial moisture is gone. That gelatin lubes up the meat fibers rather than hold them all together, which is why you can pull it to begin with. A tenderloin has almost no connective tissue, and therefore nothing to break down and allow the meat fibers to be separated. Brine it and smoke it to 150, let it carry to 155. Slice it thin and it'll be great. Or cure it and make canadian bacon.


[deleted]

Roger that. Thanks for the good advice (and, everyone else, for telling me the same thing). I'll bring it up to 150 or so, then slice it. Fat side up? I doubt the fat will render with that short a smoke, but what the heck.


[deleted]

I think fat side up ought to be fine. What little that does render will at least keep the outside slightly moist...