First time smoking w/cherry tonight.

Discussion in 'General Discussion' started by waterboy12, Nov 10, 2013.

  1. waterboy12

    waterboy12 Smoke Blower

    Smoked a 9lbs Pork Tenderloin tonight. On my trusty char-broil grill. Built the fire right inside the cooking chamber opposite of the exhaust. Smoked this way many times and always turns out good Q. Smoked for 5 hours at around 225 till internal temp hit 165. No pics, it went pretty dang fast. I usually smoke with hickory but tried some cherry I harvested a while back(I'm a woodworker). I think I found my new favorite smoking wood. Great taste and color and a beautiful ring.
    Last edited: Nov 10, 2013
  2. Hello.  Cherry adds great color and taste.  For pork and especially poultry , try pecan and cherry.  Just food for thought.  Keep Smokin!

  3. waterboy12

    waterboy12 Smoke Blower

    I've been meaning to try pecan. I have access to a few that are on the farm. I need to get my rear end in gear and go get me sum!
  4. Peach and cherry have been my go to combination as of late. Did a pork shoulder and some beef back ribs last week that came out fantastic. The cherry wood does give some good color on the finished product. [​IMG]
  5. bmudd14474

    bmudd14474 Guest

    Cherry is great but i love pecan
  6. venture

    venture Smoking Guru OTBS Member

    Cherry is great wood.  It is also great mixed with other woods such as Maple.

    At 9 LBS?  Pork loins or tenderloins?

    Also, sometime try them closer to the new USDA approved guideline of 145 for intact muscle meat.  You will notice a difference in tenderness and moisture.

    Sounds great!  Can't wait for pics next time!

    Good luck and good smoking.

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