I smoke me my first Pork Tenderloin tonight took me 2 hours and 20 minutes with 6.87lbs and on average 220* most all way through and it went up to 230* the last 20 minutes so i figured id say hell with it got to trial and error anyways. So any ways this is what I done:
My Injection included Worchestier Sauce, apple cider vinegar, apple juice, little salt, and some Louisiana hot sauce. I injected it probably 10 times or so and let it sit in the fridge for an hour before i threw it on the grill around 7pm rubbed down with just brown sugar.
at about 830 the temp was approaching 130ish degrees pulled it out and got some aluminum foil and had more brown sugar, parkway spread, ans some sweet baby rays BBQ sauce the length of the loin and laid it fat side down and did the same on the back side and poured in a cup of apple juice for the remainder 45 min. It came out not as well as I liked but i managed to keep it juicy but real tough. I pulled it off at 160*.
Overall I am happy with way it came out. This is my first smoke on my new smoker. Its a Hondo Classic made by New Braunfel. (Char-Broil)
The smoke ring was very slight but noticeable. Just dont understand why its so juicy but tough. Did I pull it off to late ?
My Injection included Worchestier Sauce, apple cider vinegar, apple juice, little salt, and some Louisiana hot sauce. I injected it probably 10 times or so and let it sit in the fridge for an hour before i threw it on the grill around 7pm rubbed down with just brown sugar.
at about 830 the temp was approaching 130ish degrees pulled it out and got some aluminum foil and had more brown sugar, parkway spread, ans some sweet baby rays BBQ sauce the length of the loin and laid it fat side down and did the same on the back side and poured in a cup of apple juice for the remainder 45 min. It came out not as well as I liked but i managed to keep it juicy but real tough. I pulled it off at 160*.
Overall I am happy with way it came out. This is my first smoke on my new smoker. Its a Hondo Classic made by New Braunfel. (Char-Broil)
The smoke ring was very slight but noticeable. Just dont understand why its so juicy but tough. Did I pull it off to late ?
