How long to smoke pork tenderloin

pork tenderloin at 225°F takes

2h 5min

Pull at: 145°F
FDA safe minimum: 145°F

Your cook

Smoker temperature 225°F 250°F 275°F 300°F

At each smoker temperature

Lower and upper estimate at each smoker temperature. The row the answer states is marked.
Smoker	Time
225°F answer	2 h 5 min
250°F	1 h 45 min
275°F	1 h 25 min
300°F	1 h 5 min

When it is done

Take it off at the minimum: For pork tenderloin the pull temperature and the FDA minimum are the same: take it off at 145°F.Pull temperature: the internal temperature at which the meat comes off the smoker, read with a food thermometer whose tip sits at the center of the meat.FDA safe minimum: the internal temperature the FDA gives for beef, pork, veal and lamb (chops, roasts, steaks), as measured with a food thermometer. The meat must reach it before it is served.
Rest: 3 minRest: the minutes the meat stands off the heat before it is cut. The FDA gives beef, pork, veal and lamb (chops, roasts, steaks) a 3-minute rest at 145°F.

Other cuts

Smoking pork butt 9 h 35 min – 15 h 35 min
Smoking baby back ribs 5 h 15 min – 6 h
Smoking pork loin 4 h 15 min
How long to smoke spare ribs 6 h 20 min
whole turkey 6 h 45 min – 10 h 15 min
brisket 10 h 50 min

Sources

Figures built October 2026.

Where these figures come from (3)

Cook times: Smoking-Meat.com, “Smoking Times and Temperatures Chart”, retrieved from https://www.smoking-meat.com/smoking-times-and-temperatures-chart on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.
Smoker air temperature: USDA Food Safety and Inspection Service, “Smoking Meat and Poultry”, last updated 2024-08-13, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry; read on 2026-09-30 from the Internet Archive copy https://web.archive.org/web/20260119024449/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry.

Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends. The USDA advises keeping the air in the smoker between 225 and 300°F for the whole cook.