Well the inaugural chicken wings smoke went so well, I decided to give this a try. Truth be told, the gentleman that was cooking stuff outside the store where I bought my Daniel Boone had made the same thing, and it was pretty good. But I believe I got my bacon much crispier than he did.
Two large pork tenderloins, about 1-1/2 lbs each, rubbed with my homemade pork rub (hint: I use maple sugar instead of brown), wrapped in thin sliced bacon, and then rubbed again. On the GMG at 320° with alder pellets, until the IT was 165°.
Perfectly done, moist and juicy! Even had a decent smoke ring. I don't think I could have gotten the same level of moisture if I had done it in my Weber kettle.
This was a big hit with the family, plus it was quick and easy to prepare. So win-win!
Next up, brisket packer!
Two large pork tenderloins, about 1-1/2 lbs each, rubbed with my homemade pork rub (hint: I use maple sugar instead of brown), wrapped in thin sliced bacon, and then rubbed again. On the GMG at 320° with alder pellets, until the IT was 165°.
Perfectly done, moist and juicy! Even had a decent smoke ring. I don't think I could have gotten the same level of moisture if I had done it in my Weber kettle.
This was a big hit with the family, plus it was quick and easy to prepare. So win-win!
Next up, brisket packer!
