Bacon Wrapped Pork Tenderloin | Smoked Pork Tenderloin on Gateway Drum
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- Опубліковано 8 кві 2020
- Smoked pork tenderloin is some of the juiciest pork you can smoke.
The trimming process if really easy, just remove the pork tenderloin from the package and use your knife to remove any excessive fat and silver skin. Normally I would leave the fat on but today we are wrapping the pork tenderloin in bacon which will give it plenty of fat to baste it while its in the smoker.
You'll notice I took both small pork tenderloins and wrapped them in bacon as one big pork tenderloin instead of two.
Fire up your smoker and bring the temp to 250⁰. I’m using a Gateway Drum for this cook, but any grill/smoker set up for indirect cooking will do the job.
I smoked the bacon wrapped pork tenderloin until it reached an internal temperature of 145⁰. Then I slathered on some Rib Glaze and let it cook on for another 10 minutes before slicing it.
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Julian is really doing well for himself these days. Well done!
Fuckin dead 😂
Amazing! That cherry apple habanero rib glaze sounds awesome! Great job!
Love a good pork tenderloin. Yours looked fantastic!
Thanks, Ry!
Mike that looks amazing! I’m going to try thst this next week for sure
Love that youre using Killer Hogs rub. Its great!
Didnt think it could get better but then you brought out the rib glaze 😋 .. great cook mike
Great cook Mike ... That bacon wrapped tenderloin turned out fantastic and packed with flavor
Nice cook on the Gateway Mike! I'm really enjoying cooking on mine as well. That had a beautiful color and perfectly cooked! NICE!
Thanks, Rus! Hope you are having a great Easter!
Love that Gateway!
Wow that looks fantastic great job
Looks awesome brother. Great Job!!
Great job on pork tenderloin! Cooked perfect and great idea on the rib sauce!
Thanks so much!
Looks awesome! I have a pork tenderloin that I'll be smok'n in my drum and I'm gonna try your recipe. Thanks!
Another great cook man! The apple cherry Habenero sounds like a great sauce with the saltiness from the bacon and the juices of that pork!!!!
I've been wanting to smoke a pork tenderloin and I'm going to give this a go!
looks great man
I did my pork tenderloins this morning... I’m using my PitBoss Pro 820 @250 .. I’m trying the PitBoss Mango Magic on 1 and PitBoss Competition Smoked on the other... I used my own blend over the bacon... thanks for your video and helpful ideas...
looks yum
Looks great
I did mine almost the same on my PitBoss Pro 820 ...
New subscriber here. I enjoy watching your vids. Keep em coming!
Thank you! I enjoy making the videos so as long as you keep coming back I’ll keep em coming 😁
Damn that looks delicious
Makin’ me hungry, as usual!
If I had to keep only one of my grills or smokers, keeping my Gateway. I think one of the best briskets I did was a 14lber @350 for about 4hrs. Everybody loved it. Definitely invest in Gateway or a UDS style cooker, you’ll be highly satisfied..
Awesome video man..
Appreciate it!
Wonder if you kicked up the temp just before the pork was done if it would help that bacon. Looks good man!
Love the shirt.
Looks great! I can't believe nobody is giving love for your shirt! Enjoying a Caucasian right now 👍
Thank you for noticing the shirt 😎
I only have a gas grill. Will this recipe still work well? Or a regular oven?
Great video Mike! I’ve been looking at those drum smokers, what do you think of that Gateway?
Thanks, Anderson. Well, it’s the most expensive garbage can I’ve ever bought lol. In all seriousness though, it’s a great drum smoker and puts out really authentic tasting bbq... nothing like those juices falling down onto the coals and infusing those flavors back up into the meat. My advice to anyone who enjoys smoking is to add some kind of a drum to their arsenal. They are just a lot of fun to cook on.
Weekend Warrior BBQ Hahahaha that’s one way to look at it! I’m looking to add on this summer, so I’ll definitely look into the gateway!
Pork over pork is a win / win
Looked pretty tasty bud.
It was!
You might want to watch out that front window, Larry.
Love the shirt
Another great video! I have never tried to smoke cheese or salt, have you done either? Wondering what results to expect.
I have smoked cheese in my Pit Boss Vertical and love it. You need to use a smoke tube instead of turning on the smoker. Otherwise it gets too hot and your cheese will melt. This time of the year is perfect.
@@WeekendWarriorBBQ Thanks for the reply brother, I will give it a try.
How would you recommend doing this on a vertical smoker? I figured probably 225° or 250° for the initial cook, but how do you recommend crisping up the bacon?
Yeah, I would smoke it at 225 until it hits about 120 internal temperature and then crank it up to 350 until the tenderloin reaches 145 or the bacon is crisp
Thanks! I think I might give this a shot this weekend
Awesome! Maybe invest in a butane torch? LOL
Did the bacon get crispy or just kinda firm?
Just firm... somewhere between crispy and soft.
New to smoking meats. What is your target internal temp before removing the tenderloin to slice & eat?
Hi, April. I smoke mine to 145.
@@WeekendWarriorBBQ thanks for the fast reply, may be trying this on the weekend.
Just threw mine on the grill.
Thanks from Ohio
Warrior you are such a bad influence sometimes. Now I have to try this!!!
You can pull that fat off by hand. Used to work in a meat packing plant. That was the we did it.
What temp on a kc combo for this recipe
Hi Dan. Same temp as this video which was 250.
@@WeekendWarriorBBQ thank you
My bacon always comes out soggy on the inside, any ideas?
Try par cooking the bacon before wrapping the tenderloin
Hey brother I'll be smoking ribs a ham and two Chuck roasts for dinner Sunday on the old stick burner
Sounds like my kind of dinner right there! Thats gonna be awesome!
@@WeekendWarriorBBQ Thank you Mike
I use tooth picks to keep the bacon in place because it will try to unwrap
Needs a rum and coke and he'll look like Julian from TPB
Do you see what happens larry...
🤣🤣🤣
Hey Mike I rejoined the community so I could put your handsome face in my contacts, Cheers.
🤣🤣🤣
Why on earth would you not put them loins head to toe? So they cook evenly and are a solid slab of pork power???
Your shirt really tied the video together.
How so?
Great video as usual. But handing raw Pork without gloves ? Just kidding
Lol. Trust me... the food police viewers are all over my ass regardless of wearing gloves or not wearing gloves. I never respond to them but sometimes I want to say, they need to understand that I edit out hand washing, glove changing, etc. some people you just can’t help.
Weekend Warrior BBQ I wasn’t busting your balls but don’t want you getting sick because of this or anything else. I know the food police are out in force
God i cant stand pelley anything. Hard wood and lump charcoal......never anything else
Your knofe is very dull sir