First Smoked Meat

Discussion in 'Roll Call' started by smokey gus, Jun 8, 2014.

  1. smokey gus

    smokey gus Newbie

    Bought a MasterBuilt dual fuel (propane/charcoal) and after making modifications (see below) I prepared my first ever smoked meat entree - Pork Tenderloin.

    Modifications: Sealed both doors with oven door gasket kit I bought off Amazon. And I plugged the slats in the chip tray with foil. I combined seasoning the smoker with curing the gasket.

    During that project I also experimented with how to maintain a constant temperature using the vents at the bottom and top. (Top all the way open, bottoms about 1/4 open.)

    Injected 2 tenderloins, each weighing about 1.2 lbs each with apple juice. Applied an off-the-shelf pork rub. Let the meat sit for about 2 hours in fridge.

    Lit off the smoker with mix of applewood and hickory. Stabilized temperature at 250 F.

    Put 1\2 water 1/2 apple juice in water pan.

    About 1.5 hrs later, with one tenderloin at 150 internal temp and the other at 160, I pulled them and wrapped them in foil for about 20 minutes before slicing.

    I'm hooked. So is my wife.

    Note: the MasterBuilt thermometer is not accurate. When it reads 300, the internal one reads 250.

    Thanks to everyone on this forum for all the great tips.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds like you had a great first smoke! Don't be afraid to show off your smokes and upload some Q-View (smoked food photos).
     
  3. Congrats on a successful first smoke AND hooking your wife on it too! My wife shakes her head at me when I tell her I wanna heat up "Roxanne" (yes I named my smoker) but she's never complained about a single meal.
    Oh and I love the avatar---Sylvester is a Classic. :)
     
  4. Hello and welcome from East Texas, sound like you are off to a good start, taking time to figure out your smoker. Be looking forward to seeing future post.

    Gary S
     

Share This Page