smoker ChartsDATASHEET // CT-SM-010
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Smoked Pork Tenderloin in the smoker
Specification: 1–1.25 lb whole pork tenderloin, silver skin removed
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
35m
Turnover Point
Internal Safe Temp
140°F (pull) → 145°F (after 10-min rest)
USDA Safe Pull
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare smoked pork tenderloin (1–1.25 lb whole pork tenderloin, silver skin removed).
2
Cook & Flip
Cook for 60–75 mins. Flip at the 35-minute mark for even browning.
3
Check & Rest
Exterior has gentle rosy smoke ring; probe in center reads 140°F. Confirm internal temperature reaches 140°F (pull) → 145°F (after 10-min rest). Rest for 10 minutes before serving.
Verification Basis & Testing Rig
Tested on Traeger pellet smoker with pecan pellets; USDA FSIS 145°F whole-cut pork standard.
Pro Tip: Pork tenderloin is extremely lean — pulling at 140°F allows carryover heat to reach 145°F without turning dry.
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)