The PERFECT smoked tenderloin recipe

[@gopackpdx]

you should do dry brine vs wet brine

[@davidw7531]

Looks great! We're all in need of more affordable recipes right now. I might have tried deglazing the pan fond with some hard cider too!

[@lobsterbisque7567]

Thanks, Steve! Love your experiments! Cheers, Brotha!

[@FLHPI02]

Made this over the weekend. Delicious!

[@jh7531]

Great recipe for smoker pork tenderloin - professional yet playful presentation, educational and informative. Beautiful family. Thank you for sharing.

[@paintballercali]

The shot at the end that stuff looks so good.

[@joegilbey4624]

Thanks this looks amazing, pork is so underrated, however this will be going straight in my masterbuilt smoker

[@markpid3663]

Oh Hell Yeah! I'm definitely give this recipe a whirl...Happy New Year

[@David-burrito]

What a precious little one, thank you so much for the inclusion. And kudos to your wife for being willing to be in the video. Oh, and great cook too!

[@ToolWrangler]

Looks great Steve!

[@mbranbb]

6:20 and 6:50 I can completely relate. LOL. Man that tenderloin looks amazing. I’m forsure going to give this a try.

[@SmokeTrailsBBQ]

Thanks man!

[@RICHARDINTHEKITCHEN]

Good video sir! Thanks

[@timjones147]

It was definitely juicy and delicious. I followed this recipe. It’s a good one. Thanks

[@fnurple3426]

Thanks man. Pork tenderloin has been my weekday meat for a few months now, and I could never figure out how to make it taste much better than bland. I’ll give this a shot. Brbs to you

[@SmokeTrailsBBQ]

BRBS!!!!!!!!!!!!!!

[@purpleheartbbq576]

I made pork tenderloin the other day and pulled at 140. Agreed that it is much juicier. Instead of cooking in butter I seared in oil then put in the oven wrapped in foil with butter.

[@lowdownone]

You can sear it first so as not to overcook it in the pan. Brush on the butter and bbq sauce mixture a few minutes before taking it off the grill. I think I’ll try this with a pork loin.

[@chipsammich2078]

That kids outta control..

[@nievesgeorge77]

Wow! Pork is my all time meat to cook and eat. Don’t get me wrong I love brisket and steak but I grew up eating pork the most. I will try this for sure tomorrow. Thanks for the vid! You have a lovely family! Happy New Years

[@backyard_pitmaster2893]

I did a pork loin recently, but I did it on a Traeger. Temp set at 180° until 120° internal temp, then turned the temp all the way up and, basically, seared the outside until 150° internal temp at the fattest part. The problem is, I can’t get that kind of temp control on my offset. Can you do an offset pork loin video?

[@SmokeTrailsBBQ]

I think with an offset I'd slow smoke to 140, give it a 15 to 20 min rest, then sear it in the firebox

[@backyard_pitmaster2893]

@@SmokeTrailsBBQ thanks!

[@backyard_pitmaster2893]

@@SmokeTrailsBBQ Just implemented your advice. Without a doubt, it is the best thing I’ve ever smoked! 👏👏👏Thank you!

[@thebbqtom1896]

Super made looks really delicious from great 👍👍

[@tarawilliams6375]

I have a killer shrimp recipe if you want it. It’s marinaded and cooked on a cedar plank right on the coals…let me know if you’d be interested. It’s a take on Adam Perry Lang’s recipe from his book Charred and Scruffed It’s also quick putting it together and cooking it is super fast. Just the wait time for the marinade takes the longest

[@BobbyJohanson]

Definitely trying this! Looks soo good!

[@SmokeTrailsBBQ]

It was!

[@4upattipoo]

I have 4 small tenderloins that I want to smoke and take to my sister's this weekend, but I need to do it the night before. Can I smoke them say Friday evening, leave them whole and reheat them the next day for lunch at her house an hour away? What would be a good way to reheat them?

[@robertnoel2363]

Looks great, I'll give it a try. Just got my first pellet smoker/grill and need a cheaper/faster recipe to play with before spending big money on a huge chunk of meat.

[@flipflopless1959]

Your biggest mistake is belive they go hand in hand. Or you can learn from one another. Its all test and fail. You cannot learn unless you mess up.

[@SmokeTrailsBBQ]

Yep this is a good one to start with

[@robertnoel2363]

@@flipflopless1959 so far so good, pepperttes, whole chicken and ribs 3 for 3

[@jonbuettner270]

Is that blue hogs any good? Never used it.

[@Firemonkey94]

Man, that looks amazing!

[@flipflopless1959]

Interested in joining your message board. I have the same smoker. I use some of your techniques for the fire pit. But when it comes to the cooking side. I might be able to help out with that... wanna try a pork loin that squirts in your mouth when you take a bite?

[@gcampos5150]

Inject with Tony Chachere's garlic butter injection, wrap in bacon, and coat the top with Mccormick's Sweet and Smokey. Cook, the way you like to 140 or 145.

[@SkinE-Vadee-Veechee]

Yeah but you really don't need to inject it with anything because it's pretty dam juicy if you cook it right

[@pardysound]

"fron" lol learned something new today /s

[@thethunder124]

You're the GOAT!

[@savagestash4354]

Dad mode engaged🤣🤣🤣. Question, have you tried pulling the meat at a lower temp, hitting the pan for crust then back in the smoker adding sauce then bringing up to 140. in effect adding a smoked glaze?

[@user-kk9mn7yv9r]

4 gal. or 4 qrts. of water to 1 cup of kosher salt?

[@SmokeTrailsBBQ]

1 gallon, 4 quarts or 16 cups of water to 1 cup of kosher salt

[@kevinjohnson5210]

KZbinrs are so good at some things, and others....well, KZbin watchers, DO NOT make 4 GALLONS of brine - he meant 4 Qts. of brine

[@paintballercali]

I just rub it in mustard hit it with ranch seasoning and cook it to 140 wrap and rest.

[@leebaughman5945]

I've watched this video so many times, and just realized he said 4 gallons of water when he meant 4 liters 😂

[@WillGowKelowna]

The Gowwow tenderloin

[@tokobangunan7887]

Super good your chennel brother

[@bluesdemitra38]

If you’re gonna sear it why wouldn’t you pull it from the smoker ten degrees beneath your target temp?

[@SmokeTrailsBBQ]

A few reasons: (1) after I hit 140 I let it rest at room temperature for 15 minutes before the sear to take the temp down to around 120 or lower. This gives it a "buffer zone" so I don't overcook it when I do the sear. It also keeps it within that 140 zone longer for more pathogen killing action (2) If I did it the way you suggest, some people might only take it to 125 or 130 and then give it a light sear and never reach 140. It also means the internal temp is in that pathogen killing temp zone for less time. Accordingly, there's more risk with that method of food safety issues. I'd be fine doing it that way because I closely monitor temperature, but with thousands of people watching this, there's bound to be a few who could mess it up.

[@bluesdemitra38]

@@SmokeTrailsBBQ resting it and lowering the temp after removing from the heat doesn’t reverse the doneness. Logically you can conclude that this was cooked to about 150-155 internal doneness after the sear but still looks like it turned out great.

[@stephenthuston]

Baby wants some, Dad

[@ericjett8097]

splits are splits cuts are cuts

[@austinkelsey3494]

Thats is definitely not 4 gallons of water can you elaborate?