smoker ChartsDATASHEET // CT-SM-104
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Whole Pork Tenderloin (1–1.25 lb / Smoked) in the smoker
Specification: 2 whole pork tenderloins (approx 1 to 1.25 lb each) trimmed of silver skin
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
30m
Turnover Point
Internal Safe Temp
145°F (63°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare whole pork tenderloin (1–1.25 lb / smoked) (2 whole pork tenderloins (approx 1 to 1.25 lb each) trimmed of silver skin).
2
Cook & Flip
Cook for 60–75 mins. Flip at the 30-minute mark for even browning.
3
Check & Rest
Internal temperature reads 145°F at center with tender, juicy interior and pink smoke ring Confirm internal temperature reaches 145°F (63°C). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
National Pork Board & Traeger Pork Tenderloin Timetables
Pro Tip: Glaze with maple syrup and Dijon mustard during the final 15 minutes of smoking for a sweet, savory, lacquered barbecue crust.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)