View Full Version : KCBS Pork Tenderloin

12-25-2012, 08:01 AM
So after looking around i found this amazing recipe for pork loins and couldn't be happier. KCBS Tenderloin was very easy and it came out amazing. I changed it a little due to lack of time but it didn't hurt the flavor in the least. Made up the rub wrapped in bacon and packed with dark brown sugar put in a ziplock for 2-3 hours then in the smoker at 225 for 2 1/2-3 hours or until internal temp reaches 160. Pulled it from smoker glazed with sauce, (any sauce of your liking) and let stand 10 mins Super tender and moist.... highly recommend this recipe 247248

12-25-2012, 10:28 AM
WOW. That's a good lookin' cook right there. Saw another thread on this subject before, by Sundwon, I think, and now I've GOT to run this cook. New Year's Day, I think.

On another note, though, I see the snow in the background on picture #1. Must be NORTHERN Cali, eh?

We had a clear night in MN last night, standing temps near 0, and the smoker had frost on it when I fired it up this morning.

12-29-2012, 01:34 AM
I was born and raised in Southern California my whole life but 6 1/2 years ago the wife and i packed up and moved to Illinois for a new job and new adventure.. :) I will say we still are not big fans of the snow and ice.... My smoker stays in the garage so it doesn't see the elements outside.. ;) Thanks for the nice comment, hope your pork loin comes out great like mine did..


billy b
12-30-2012, 05:55 PM
Hey Caliboy, great looking loin, I'll have to try it. I was noticing in your pic that your temp probe is not running thru the smoke hole on top, my door closes so tight that it ruined the cable before I figured out that it was damaging them, no problems since I stopped closing the doors on it. Good luck.

01-01-2013, 09:02 AM
I run it through the smoke hole also just didn't put it through yet cause i had one more rack to put in there with another loin on it...

billy b
01-01-2013, 03:59 PM
Good deal, good luck.

01-01-2013, 05:12 PM
I just did this cook and it was incredible. I used some old brown sugar, so it wasn't as moist and didn't pack well, but I know how to fix that for next time. Amazing how different it tastes with and without sauce. I prefer mine with, wife prefers it nekkid.

I can see why KCBS banned it. That was flat out the best pork loin I've ever had.

I was going to take pictures, but they didn't look as good as Caliboy's cook. Besides, I must confess the photo would have looked more like Caliboy's cook without the meat, it was going that fast.

Ran a couple racks of baby backs as well, and they're almost done.

Thanks again to Sundown and Caliboy, also a shout out to SmokinTex for the incredible "magic box"!!

01-07-2013, 08:13 AM
Bigwalleye, Glad to hear you enjoyed your dinner and i would have to agree it was the best pork loin i have ever had too.. I will be smoking some more today for my buddies at work... Can you say pot luck tomorrow night, YUMMY!!!!

07-08-2015, 07:38 PM
Just had to share a photo of dinner tonight. Another fabulous KCBS pork loin.

For the naysayers out there that think you can't get a smoke ring in an electric smoker I submit the photo below. That is all I have to say about THAT. Defense rests. Especially after eating half a pork loin....370

07-08-2015, 11:14 PM
Awesome! Give us the particulars please. Wood, internal temp. etc.
Is that bacon wrapped?

07-09-2015, 07:21 AM
Awesome! Give us the particulars please. Wood, internal temp. etc.
Is that bacon wrapped?

This is another run of the recipe found elsewhere on this site for the banned KCBS pork tenderloin, referenced with a recipe in previous posts by members Caliboy 760 and Sundown, so another biig thank you to those two members!!!

Quick and dirty:

1 Tbsp garlic powder
2 1/2 Tbsp black pepper
1 Tbsp salt
1 1/2 tsp ground ginger

Combine these ingredients and dust a pork tenderloin (in my photo, I've done the recipe with half a pork loin. More meat and it comes out just as good.)

Wrap the pork loin or tenderloin in bacon.

Pack the loin in dark brown sugar in a ziplock or in a pan, cover it, and place it in the fridge overnight. (the drain pain from my 1400 is a nice size)

Smoked in the center rack in the aforementioned pan with 3 oz of cherry chunks and 4 charcoal briquettes to an internal of 162, let it rest 5 minutes on the counter, and sliced it, drizzling it with a little BBQ sauce.

(BTW, here's a plug for ST's own barbeque sauce...Very tasty!!!!)


07-23-2015, 10:04 PM
Man oh man, this recipe was sooo good. I made a complete pig of myself (I am what eat I guess). This is going to be in the regular rotation from now on. Impressive enough for company but so easy to pull off. Thank you caliboy for sharing an awesome dish.

08-07-2016, 07:53 PM
Ok, decided to mix it up a little and try this tenderloin cook. Augmented the recipe with 2 tsp onion powder as well. Also didn't have dark brown sugar, so used the light brown variety instead. Cooked it starting a notch below 225 degrees on the ST. Pulled it at an internal temp of about 156 degrees as seen by the first picture. Let it rest for about an hour before sampling it. Cook turned mighty nice as seen by the pics. Bacon on the outside was nice and caramelized, tasted like sweet bacon jerky, yum. Think I'll try a more savory version next time and report back. Thanks to all who contributed!467 468 469 470

08-16-2016, 07:33 PM
Anpav, This looks delicious! Nice pix! Thanks for posting.

02-23-2019, 03:47 PM
boy that looks good....heading to the freezer

02-23-2019, 05:05 PM
What holds the bacon on, toothpicks?

02-23-2019, 08:59 PM
Yes, toothpicks. I’ve done this cook a bunch of times and it’s NEVER failed me. And the bacon tastes like pig candy....

02-24-2019, 01:36 PM
Thanks have in my 1400 now.