2 First's for me

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dougmays

Master of the Pit
Original poster
OTBS Member
Nov 18, 2010
2,563
96
Gainesville, FL
#1 Bacon Wrap

#2 Smoked Pork Loin

So my friend had a birthday last weekend and asked me to smoke something for him.  His party was a Cajun/Mardi Gras theme so i decided to do a Cajun Pork Tenderloin.  I had never done one before but from all of the info i've gotten from here i had a pretty good idea.

I started with the bacon weave, had to refer back to the Wiki for this but after doing it once it's super easy! 

c6e53b74_2011-07-30_10-40-44_561.jpg


Then i seasoned the Loin with a Cajun seasoning and a blackening season all the way around.  Rolled up in the bacon weave

c98d60ef_2011-07-30_10-47-01_687.jpg


Not pretty but i guess it'll do for my first time (next time longer bacon slices)

Once again seasoned the outside with my Cajun and Blackening seasonings and wrapped and into the fridge for a few hour rest

3a182847_2011-07-30_10-48-39_294.jpg


went and got some wings and beers with a couple friends and then back after a few hours.  Smoked at 225 for 3 hours till it was 160 inside

d5b7a81a_2011-07-30_17-57-06_845.jpg


i also smoked a couple trays of cherries (for the smoked cherry bourbon lemonade) and some jalapenos and cherry toms from the garden.

Wrapped in foil and a blanket and into the cool on the way to my friends house.  Unfortunately no sliced pictures...people were eating it off the plate as i was cutting it.
 
Looks great Doug!

If it went that fast I guess everybody thought so too!

                             
thumb1.gif
 
At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

Thanks RP
 
At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

Thanks RP


If it were me I would pull it at 140, foil it & let it rest on the counter until it hit 145. That's the new USDA safe temp for pork & it is much juicier at the lower temp. It will be a little pink, but that's OK.
 
At 160* it wasn't to dry, did the bacon keep it moist? I have been reading the handy dandy search tool and can not decide on a IT temp.

Thanks RP
i have ready so many articles on here with varying temps i really kind of just said "hell with it i'll give it a go".  the bacon definitely kept it moist!  i think i'll try lower temps in my next ones but since it was my first i wanted to make sure it was cooked through haha:)

like Al said, you can go way lower. 

thanks all
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky