tough skin on pork tenderloin

[robert]

Last weekend I smoked two pork tenderloin that turned out moist and juicy except one problem the skin was like leather what cause this and how do I prevent this in the future. I smoked with hickory wood on a horizon off-set smoker thanks.

[Richtee]

You have skin on a tenderloin??

BTW - welcome to Smoked-Meat

[Richtee]

OK upon further reflection..they were 'tenderloins", right? Or loins?

Thinking a silver-skin here, but I don't think the "tenders" have silver...?

[robert]

they develop a leather outer shell like a skin inside was awesome

[Richtee]

OK couple questions.

What was the smoking temps

What was the finished meat temp

Did you marinade/season/cure

What did you use for above

[Abelman]

Rich, I was thinking silverskin to. TL do have silverskin but not a whole bunch but enough that it needs to be trimmed.

In any event, if it's a loin, I'd smoke it. If it's a tenderloin, I'd grill it.

[SmokinLee]

Thats why I save bacon grease. Mop the loin every 1/2 hour to 45 minutes or another mop of choice

[robert]

It was not silver skin but thanks the pork was cooked at around 225 for around 2 hours the rub was Rufus Teague and internal temp was 170 when removed. Bacon grease that's a great idea

[Richtee]

It was not silver skin but thanks the pork was cooked at around 225 for around 2 hours the rub was Rufus Teague and internal temp was 170 when removed. Bacon grease that's a great idea

OK...MY thought... you were about 30 degrees too high on meat temp. No need to go that high any more. It's not your father's pork. 140-145, rest 15, slice.

[ALX]

It was not silver skin but thanks the pork was cooked at around 225 for around 2 hours the rub was Rufus Teague and internal temp was 170 when removed. Bacon grease that's a great idea

WTF...

[Richtee]

WTF...

Yeah I THINK you are referring to the cooking time? If they WERE tenders..maybe... but I think more likely..check your smoker thermom. You are not using a built-in one are you? By and large- they are crap.

[Slanted88]

Robert...Great to have ya here...! Reckon ya may have some thinks/thoughts & ponderings for the next gig!

[rpmorey]

I did some venison back straps and tenderloins a few years ago and they were delicious. They tasted fantastic, but they had a texture like bubble gum. I never figured out what exactly I did to screw them up, but it sure was funny when everyone took that first bite and chewed for 20 minutes before they spit it out. Since then, I have done some really good ones, but someone always says.. "Hey, remember that time" and we all get a good laugh.

[robert]

Thanks for all the advise normally I BBQ my tenderloins but learning on my new toy I thought BBQ good smoking betterMaybe it was cooked too long although the inside was moist and so tender it fell apart. I may try again and smoke for one hour and wrap in foil the last or until internal temp reach 140-145 and the smoker gages are bubaqs that came with the smoker but I mostly use my maverick

[eman]

You can also wrap the tenderloins in bacon b4 smoking.