Pork tenderloin Q shots

Discussion in 'Electric Smokers' started by jted, Nov 2, 2014.

  1. First I must apologies for not having any other pictures. My camera was having a issue with the memory card (SD). I meant this to be a great cook and Q view. I only managed the great  cook.

    First I brined the tenderloins with the left over injection. Apple juice Rub and a little salt. This went for about 7 hours. Then I used a glaze that I make out of all the normal things one puts in the foil when cooking ribs. Apple juice Brown sugar rub and  butter. I use the glaze to hold the rub. I put the meat in a 230 MES till the IT was 130 Then I put some BBQ sauce on the meat I applied the sauce twice once a 130 and again at 140,I took them out at 147. The only problem with tenderloins are they are not the same thickness . One end always get done before the other. But that just means there is a snack for the cook.HA HA Here  are the final shots. I have made this once a week for several weeks and won't make it for awhile. The next time I will do a good job on both ends of the cook.

  2. parrot-head

    parrot-head Meat Mopper

  3. It looks GREAT!

    Happy smoken.

  4. daricksta

    daricksta Master of the Pit OTBS Member

    Oh my gosh these look gorgeous and tasty!
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You should apologize. As a matter of fact, I think you should invite me for some that pork to make it up to me for messing up the pictures. Right is right.

  6. daricksta

    daricksta Master of the Pit OTBS Member

  7. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Mighty fine lookin Q there

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