Turkey breast tenderloins

[flying smoker]

As I said in my intro, I'm a long time gas-griller.  We have periodically purchased turkey breast tenderloins which come in vacuum-sealed packages and are typically marinated.  My wife has enjoyed the chicken, BB and pork chops we've pulled out of our SI and wants me to try to smoke these tenderloins.  Would I be better off putting them on the grill?  I've searched the poultry forum and have seen no mention of such small cuttings being smoked.

I've just ordered wood from smokinlicious, so all I have (that I trust) is the hickory shipped with my SI2.  The package says the tenderloins are 30 oz net weight.

I appreciate any advice y'all can throw my way.

 

[jcboxlot]

I do in in bone turkey breast a lot, never tried tenderloin. 

I'd imagine...................its a short and be careful cook.  As to not dry out.  Def temp probe them and hit 160 (if I recall) to the right temp. 

Maybe foil after they hit 140 or so with more marinade to finish the cook.

 

[Glock_21]

I've done chicken breasts in the SI #3.  3-4 oz of wood, smoke at 250, watch the temp probe so you don't overcook and dry them out. 

 

[NDKoze]

When I have done boneless breasts, I usually wrap in bacon to help keep moisture in. I also use a water pan for skinless poultry.

 

[flying smoker]

Thanks for the advice y'all.  The turkey was already in before I saw the post about wrapping in bacon :-\.  Turns out, no wrapping needed.

Pretty painless, all in all.  Started with Honeysuckle brand turkey tenderloins in a "rotisserie" marinade.  3 pieces of meat at around 10oz each.  Wasn't worried about box temp, so I probed the larger 2, used approx 1.5 oz (total) of cherry, apple, and persimmon mixed wood (out of a bag (wont make that mistake again  )).  Didn't use a water tray.  Set the temp at 250 and watched the ITs.  The pieces cooked about 10 degrees differently, so I left them in until they were at 160 and 170 (respectively).  Pulled, placed in a covered dish and wrapped the dish in towels.  Wasn't certain how long they'd take, so I started 2 hours before serve time.

In all, they cooked about an hour.  The pieces all came out extremely tender and moist.  I'll let the last pic speak for how much the family liked the results.

 

[jcboxlot]

Family eating it all is the perfect test or result!

 

[DivotMaker]

Good job, Deron!

 

[SconnieQ]

I've found that when you NAIL poultry, your guests are MOST impressed. Most mere mortals have almost never had poultry that wasn't dry and overcooked! I seem to get the most comments of amazement over moist poultry.

 

[DivotMaker]

I've found that when you NAIL poultry, your guests are MOST impressed. Most mere mortals have almost never had poultry that wasn't dry and overcooked! I seem to get the most comments of amazement over moist poultry.

+1!  Ain't THAT the truth!! ;D  And I've NEVER had dry poultry in the SI!