Brats and pork tenderloins - together or separate smokes?

[ltdlld85]

Have 4 tenderloins and 3 pkgs of brats - when we did pork tenderloins last week - they only took an hour- recommended time on brats is 2 hours-  ok to smoke these together? If so- what temp?

 

[elkins20]

Hey L&L, Looks like you can smoke them together, I would do 225 on the temp. or how you did your tenderloins last week. Just put the brats on the top rack and the tenderloins below. Maybe 3 oz of a cherry or apple wood. Good luck.

 

[jcboxlot]

Pre cooked brats? or raw?  If raw cook to the temp (160 165), they might take longer than the loin.

Fine to cook together. 

 

[ltdlld85]

Here we go!
1.5 oz hickory, 1 oz cherry chips. Set at 200.
One of the loins has a temp probe in it.
Fingers crossed!

 

[DivotMaker]

Should be fine, L&L!

 

[ltdlld85]

Third smoke at L & L smoking adventures!

2 packages sausage, 4 pork tenderloin
Sausages - no prep
Pork loin 4 hour rest in fridge with mustard various rubs - not brined.
2 loins each on top 2 shelves, 10 links 3rd shelf
1/3 pan water, 1.5 ounce hickory, 1 ounce cherry chips in foil boat.
Temp set at 200
Started at 3:30, finished at 5ish. Sausages cooked fast then
slowed down, reached  IT 160 at same time loins were IT 150.
3 min broil each side for loins to brown,
then to rest wrapped in foil/ towels
Sausages IT  150's when checked - broiled each side for browning
Then IT 165+
Success!

 

[jcboxlot]

Looks good, enjoy.

Put the sausage and pork on the rack, let the juices fall?  Unless that was a later wrap.

Just my humble opine.

John

 

[ltdlld85]

John, the pic of the 4 loins in foil was done when they finished "resting", the earlier pic showed the stacking in #1.  I have to avoid excess fat- so the links had to be below the loins.
I really appreciate the forum contributors and available resources!, and we are enjoying the results!  I've been cooking a long long time- never mastered pork until now- (taste + tenderness).