Pork · smoking times
How long to smoke Pork tenderloin
At 250°F, plan on 1 to 1.5 hours in total, whatever the weight. Pull it at 145 to 150°F.
A tenderloin is small and lean; it is usually ready in about an hour at 250°F, whatever its weight.
Smoking time by smoker temperature
| Smoker temp | Total time |
|---|---|
| 225°F | 1.5 to 2 hours |
| 250°F | 1 to 1.5 hours |
| 275°F | 45 to 60 min |
These times do not scale with weight because doneness depends on the thickness of the meat.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 145 to 150°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 5 to 10 min |
Plan your start time
Tips for pork tenderloin
- Pull at 145°F in the thickest part, then rest at least 3 minutes. Use an instant-read thermometer and start checking early.
- Tuck the thin tail under or tie the roast so it cooks evenly.
- Because it cooks so fast, a short smoke followed by a hot sear gives the best flavor and crust.
Best wood
Apple, Cherry, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.