Smoked Porchetta - Tenderloin or not?

[DarienJim]

I going to smoke a port belly tomorrow to make rolled porchetta for the first time on the T1300.

Seems to be come debate whether to also add the center cut tenderloin in the middle or not.

Thinking against seems that since you need to cook the pork belly to 175 it dries out the tenderloin.

Others say this is the traditional way and the fat rendering from the pork belly will keep the tenderloin moist.

Curious if anyone has smoked a porchetta and tried to either way?

 

[DarienJim]

Well give size of the pork belly I decided to ditch the tenderloin. It was hard enough to roll.

Starting Smoking 2 hours ago. Seems to be a great debate to cook to 145 or 160. Think I am going to go with 145 then crank T1300 to 500 and top off for 20 minutes high heat to harden the skin.

Here are some prep pictures.

 

[DarienJim]

Final Product

 

[Shedd]

So I’m new to pellet grills and I was given a brand new 780 Pro a couple months ago. I’ve had a XL green egg for about 30 years or more and it has spoiled me along with my Webber Genesis gas grill and my Blackstone griddle that are in my outdoor kitchen. I’m trying to figure out what all the hype is about pellet cooking and I’m open minded about giving it a try. I’ve lived in South Carolina most all my life and have come from a family with deep roots in BBQ.
I’ve tried chicken, burgers, steaks, tri tip and a butt (from a friends advice) and the Traeger hasn’t impressed me at all. So I decided last night to try another butt and cook it my way (instead of advice by a friend with a Traeger). So far I learned a rookie lesson. I put it on around 9:30 last night, every time I checked my phone the temps was great (Traeger temps off 20plus degrees but I expected it) but I didn’t expect to get woken up early because my once full to the top hopper, was completely empty. After moving everything off the grill, vacuuming (the grill wouldn’t start back up, displaying “clean grill”) it was 25 degrees COLD outside. So got it back up and going 30 minutes later. I’m not wrapping this time, gonna give it a chance. I’ll update when it’s done. Sorry so long of a post.

 

[DarienJim]

In cold weather your Treagar will burn pellets faster than you expect. What temp where you at overnight?

Welcome to the Traegar forums....lots of great info here to learn.

Treat smoking and BBQ like a hobby where perfection is unattainable but the pursuit is fun.

 

[Shedd]

It was staying close to 225 every time I checked my TempPro app. I had the Traeger set at 245 to actually be 225, but I already experienced the temp difference.
I’m just used to a full green egg of lump wouldn’t have been any issue. It can go for 18 hours (outside temp not a concern) and still have a lot of lump in the basket. However I know it’s not an egg and I know they sell pellet alarms (should be standard on all Traeger’s) especially since the controller will alert when the temps are at target.

Cooking has always been a somewhat fun “necessity” for me, however being able to get close to perfection IS important to me. I’ve been smoking bbq since I was a teen in the 70s, to me it’s how good the end result is. If I’m sitting around drinking with my buddies then it’s all about the fun. But in reality I’m trying to see what a Traeger can do for me while understanding it’s not in my comfort zone. Thanks for your input, it’s definitely appreciated.

 

[DarienJim]

@sheed Douglas

I have both the T1300 and BGE and they are two different animals so have fun learning the nuances.

BTW invest in a smoke tube for your Treagar if you are longing for more of the smoke flavor you get with the BGE.

 

[Shedd]

@sheed Douglas

I have both the T1300 and BGE and they are two different animals so have fun learning the nuances.

BTW invest in a smoke tube for your Treagar if you are longing for more of the smoke flavor you get with the BGE.

Thanks, I use one. One of my friends has a Traeger so I’ve known this is one of a pellet grill’s biggest drawbacks (he doesn’t understand the term BBQ like I do ) but I’m teaching him, Lol. I was taught that the quality of the taste of “smoke” is very important for BBQ. However I knew going forward this butt isn’t going to meet that expectation. I like to give everything a chance, I don’t give up until I do. I understand it’s not only how I like my finished product, but what others think too. I have good friends and family, they’ll give me their honest opinions.

 

[Shedd]

I have to admit I’m impressed how the butt turned out. It was 8.77 lbs and although I think it took longer than I had expected to cook (15 hours at 225, no wrap or spraying or mopping) it was surprisingly very very moist and tender. My only dislike is even though I used a full extended smoke tube with pellets and apple wood chips it hardly had any smoke flavor (my opinion but I’m used to a strong smoke) I probably could have done better with different pellets and hickory or oak wood chips. I was given several big bags of Traeger Signature blend pellets as well as the apple chips. So I’m sure/hope I could gain more smoke flavor by changing that up and maybe adding a second smoker tube. I appreciate any advice, although I’m very experienced smoking meats on many other sources, I can only rely on things that make sense and try again and again until I figure it out. I’m sorry if I’ve (previous post) come across a know it all or something, not my intention! I’ve always appreciated advice and or criticism, I grow from it. I’ll be trying this again soon and will appreciate any advice.
Recap of this cook. Rinsed and dried the butt. Rubbed with mustard, heavy on Bad Byron’s butt run mixed with some other ingredients. Smoked at 225 about 15 hours (lost 30 minutes running out of pellets). Rest for 2 hours. After shredding with my hands I put about 2/3 in a pot to simmer flooded it with my family’s recipe mustard bbq sauce (Middle section of South Carolina way)

 

[DarienJim]

@sheed Douglas

Congrats. I’m no expert so take what I say with some skepticism but from My experience a few things to experiment with To get more of that BGE sm flavor:

1. Pellets quality. Did you use Traegar pellets? If so I find them just fair. Try some of the other brands.
2. Pellet type of wood; For brisket something like Hickory or Post Oak I think will give you a more smoke ring.
3. Get a long smoke tube to make sure it does not run out.

Lastly to help speed it up do some research on wrapping for the Texas Crutch. Little smoke taste comes at end of the brisket smoke. I use peach paper.

Have fun.