Plan for about 30 minutes per pound at 225°F — roughly 0 hours for a typical 1 lb cut. But the clock is only a guide: pull it at 145°F internal, when it's probe-tender. Build in 1–2 hours of buffer for the stall and a proper rest.
Pro tip
Small and fast — pull at 145°F and rest. Easy to overcook, so probe early.
Cook to temp, not time
Every smoke is different — wind, humidity, how often you open the lid, and the cut itself all change timing. A good wireless thermometer is the single best upgrade for consistent BBQ: set the target, and cook until it hits, not until the timer says so.
FAQ
How long does it take to smoke pork tenderloin?
About 30 minutes per pound at 225°F — roughly 0 hours for 1 lbs, but always finish by internal temperature (~145°F) rather than the clock.
What temp do you pull pork tenderloin?
Pull pork tenderloin at about 145°F internal, then rest before serving.