Maiden smoke in Bandera

Discussion in 'Pork' started by irishteabear, Oct 30, 2009.

  1. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Fired up the Bandera for it's maiden smoke yesterday, finally. Once I got past damp briquetes and wood issues I got it fired up. I've had 4 pork tenderloins marinating in the SBC injection and rub for a couple of days so I decided to throw them in for a quick smoke. Smoker ran at 250 pretty easily with the occasional high and low. Used red oak and apple, smoked the tenderloins to an IT of 155. They were done pretty quick, had to foil and cooler them until I was ready. [​IMG] I love my Bandera!

    In action


    Looks good.


    One sliced up.


    Four tenderloins came out of the smoker, 1 1/2 went in the fridge. They were a hit. Did I say I love my Bandera?! [​IMG]
     
  2. Congrats on the first of many successful cooks. Those tenderloins look great.
     
  3. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    [​IMG][​IMG]
     
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Dawn that is one good looking smoker, it was taken care of for sure. Now can you send me some of that sweet looking TL over here???? [​IMG]
     
  5. fired up

    fired up Smoking Fanatic OTBS Member

    Looks great Dawn! Did you notice any difference in flavor when cooked on your bandera than your other smokers?
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    I've been using the Brinkmann as a stickburner for a while so I don't notice any difference from that one. There's a big difference in taste between what comes out of the Bradley and a stickburner, not doubt in my mind.

    I would, but I'm not so sure you'd want to eat it by the time it got there, lol.
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man that is one nice looking smoke. If you use dry ice it might make it to Calif OK - LOL
     
  8. raceyb

    raceyb Smoking Fanatic

    Those look awesome, however on the sliced pic, I noticed that the meat was dry. There was no juices on the plate or reflecting light off the sliced meat. Do you think pulling off the loins at 155 is a bit late? I pull mine at 140 and they easily get to 150 internal on their own cause they continue to cook some even after coming off the smoker. Foiled and put in a cooler, I'll bet yours hit 170 easily.

    Does anyone else pull at 155? Am I pulling too early? Mine comes out juicy in center with clear juices and slight hint of pink in center. I used to always think pork had to be burnt to be safe to eat.

    Points on nice Qview! [​IMG]What type of marinade?
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Glad to see that you finally got to fire up your new smoker Dawn. Those tenderloins do cook up fast- they're great for a fairly quick meal! [​IMG]
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Like I said, the smoke went quicker than expected. They were pulled when I probed them and saw the temp. They were moist, not dry at all. The Mariniade was ShooterRick's SBC injection liquid and rub.
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice lookin new smoker, and tenderloins Dawn.

    [​IMG]
     
  12. rickw

    rickw Master of the Pit OTBS Member

    Very nice Dawn. Glad to hear you're lovin the new smoker.
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are Great Looking Loins Dawn...[​IMG]
     

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