Smoking a pork tenderloin on a charcoal grill can infuse it with delicious smoky flavor. However, getting the timing right is crucial for perfectly cooked, juicy pork. So how long does it take to smoke a pork tenderloin on charcoal? The cooking time can vary depending on a few key factors.
Size of the Pork Tenderloin
Pork tenderloins can range in size from around 1 to 2 pounds. A larger, thicker tenderloin will take longer to cook than a smaller, thinner one. Here is a general guide for smoking times based on tenderloin size:
| Tenderloin Weight | Approximate Smoking Time |
| 1 pound | 45 minutes – 1 hour |
| 1.5 pounds | 1 hour – 1 hour 15 minutes |
| 2 pounds | 1 hour 15 minutes – 1 hour 30 minutes |
For best results, choose a tenderloin that is at least 1 pound but no more than 2 pounds. Very large tenderloins can be harder to cook evenly.
Temperature of the Charcoal Grill
The temperature inside your charcoal grill or smoker will impact the cooking time. If the grill is running hotter, the tenderloin will cook faster. Cooler temperatures mean a slower cooking time.
For smoking tenderloin, aim to keep the grill temperature between 225-250°F. At the low end of this range, extend the cooking time by 5-10 minutes. At the high end, the cooking time may be slightly faster than the times listed above.
Use a good quality grill thermometer to monitor the temperature. Place it at grill level next to the tenderloin to get the most accurate reading. Opening the grill too often can cause spikes and dips in the temperature, so try to avoid this.
Thickness and Shape of the Tenderloin
Pork tenderloins are long, thin cuts that are thicker in the middle and tapered on both ends. The thickest part will obviously take the longest to cook.
Try to choose a tenderloin with a relatively even thickness throughout the majority of its length. Avoid any with one very fatty or bulbous end, as this section will cook slower than the rest.
You can also carefully trim off any thin ends or uneven sections before cooking to help it smoke more evenly.
Use of a Meat Thermometer
The most reliable way to test doneness for smoked pork tenderloin is to use an instant read meat thermometer. Insert it into the thickest part of the tenderloin, without touching any bone.
The USDA recommends cooking pork to a minimum internal temperature of 145°F. At this temp, the pork will still be juicy and tender.
After removing it from the grill, the internal temperature will continue rising another 5-10° as it rests. So aim to take the tenderloin off the grill when it reaches 140-142°F internally.
Relying on cooking times alone isn’t as accurate, as grill temperatures and pork sizes can vary. Always verify doneness with a thermometer for food safety.
Step-by-Step Smoking Instructions
Follow these steps for perfectly smoked pork tenderloin on a charcoal grill:
1. Prepare the Tenderloin
Start with a pork tenderloin that is 1-2 lbs and looks evenly shaped with minimal tapering. Rinse under cold water and pat dry completely with paper towels.
Trim off any excess fat, silver skin, or sinew with a sharp knife. Also trim away any thin, tapered sections on each end. This will allow for more even cooking.
Lightly coat all sides with olive oil or another cooking oil. Then apply a dry rub. A classic pork rub contains brown sugar, chili powder, smoked paprika, garlic powder, salt, and pepper.
2. Set Up the Charcoal Grill for Smoking
There are a few ways to set up a charcoal grill for smoking. The easiest is the indirect heat method:
– Place charcoal on only one side of the grill. Leave the other side empty.
– If your grill has a charcoal grate, only fill one half with briquettes or lump charcoal.
– If using a kettle style grill, bank lit charcoals against one side.
– Add smoking wood chunks or chips to the charcoal – try hickory, apple, cherry, pecan, or mesquite wood.
– Position a drip pan on the empty side of the grill to catch pork drippings (optional).
– Install a grill thermometer near the pork to monitor temperature.
– Close the grill and open the air vents halfway. Wait for it to heat up to 225-250°F.
3. Smoke the Tenderloin
Once the grill is up to temperature, place the seasoned tenderloin on the empty side of the grill, away from direct heat.
Close the lid immediately to trap smoke and heat. Maintain the temperature between 225-250°F by adjusting the vents.
Smoke the tenderloin until it reaches 140-142°F internally on a meat thermometer. This will take 45 minutes up to 1 hour 30 minutes, depending on size. See the timeline above.
During smoking, open the grill as little as possible. If you need to spritz the pork with a spray like apple juice or stock, do it quickly.
4. Finish and Rest the Tenderloin
When the internal temperature hits 140-142°F, transfer the tenderloin to a plate and tent loosely with foil. Allow to rest 15-20 minutes.
The temperature will rise another 5-10°F as it rests, taking it up to the safe 145°F minimum.
After resting, the tenderloin is ready to carve into slices or medallions. Serve while hot.
Tips for the Best Smoked Pork Tenderloin
Follow these helpful tips for the highest quality smoked pork tenderloin using charcoal:
– Choose high-quality lump charcoal or briquettes designed for smoking. Avoid ones with lighter fluid.
– Use flavorful hardwoods like hickory, apple, or mesquite for the smoke flavor. Soak wood chips 30 minutes before using.
– Maintain steady heat between 225-250°F throughout the smoking time for even cooking.
– Flip the tenderloin once halfway through smoking to prevent any hot spots.
– Allow the tenderloin to rest before slicing for juicier meat.
– Use leftovers for sandwiches, tacos, soups, or salads. Reheat gently in the oven or microwave.
Frequently Asked Questions
1. Can you smoke a pork tenderloin on a gas grill?
Yes, you can smoke pork tenderloins on a gas grill using the same indirect heat setup. Place the lit burners on only one side, or turn on the outer burners and leave the inner ones off. Add wood chips in smoker box or foil packet. Keep the temperature between 225-250°F.
2. Should pork tenderloin be brined before smoking?
Brining is optional but can make the pork juicier and more seasoned. Dissolve 1/2 cup salt and 1/2 cup sugar into 4 cups warm water or apple juice. Submerge tenderloin, refrigerate 2-4 hours. Rinse and pat dry before smoking.
3. Can you use a smoker box on a charcoal grill?
Yes, smoker boxes work well for adding wood chips to a charcoal grill. Fill the box with pre-soaked chips, set it over direct heat so the wood smolders and produces smoke. Top up chips as needed during smoking.
4. What wood is best for smoking pork?
Hickory and apple wood are classic choices for smoking pork like tenderloins. Other good options include oak, cherry, pecan, and mesquite. Avoid soft resinous woods like pine which can impart a bitter taste.
5. What is the minimum safe internal temperature for smoked pork?
The USDA recommends cooking pork to a minimum internal temperature of 145°F to kill any potential bacteria and parasites. Using a meat thermometer is the only way to confirm safe doneness.
Conclusion
Smoking a pork tenderloin on a charcoal grill infuses it with delicious smoky flavor. Allow 45 minutes up to 1 hour 30 minutes for cooking time, depending on the size and thickness of the tenderloin. Maintain an even temperature between 225-250°F and use a meat thermometer to check for doneness. Rest the pork for 15 minutes before slicing into juicy, tender pieces. With the right technique, charcoal-smoked pork tenderloin is hard to beat!