Growing up in NC and later in GA, my Dad use to smoke pork tenderloins, pork loin filets, cornish game hens, and turkey breasts, for the neighbors for Christmas. Proud to carry on the tradition. 2 pork tenderloins and 2 pork loin filets rubbed and ready to hit the smoker. First time posting smoking pics so I’m a little gun shy. Go easy, lol. Happy smokings.
Olive oil first and then put my rub I made on it and let it sit in the fridge for a few hours.
Hickory smoked at 225 and then pulled at 140° to put Chipotle/Honey glaze on one Loin Filet and then a Bourbon glaze (cause bourbon makes everything better) on the other and then back in till temp hit around 148° pulled and rested for 10 minutes. Wrapped and delivered the two to the neighbors.
Came back and pulled the two tenderloins. Glazed them in a honey/peach glaze and put them back the same as the others. This is the finished product. Both have been delivered as well.
Wanted to say thanks to all that contribute here. This is a great site and I have loved learning from you all and look forward to continuing to do so. I hope everyone has a great holiday season and happy smokings to all and to all a great night! Cheers
Olive oil first and then put my rub I made on it and let it sit in the fridge for a few hours.
Hickory smoked at 225 and then pulled at 140° to put Chipotle/Honey glaze on one Loin Filet and then a Bourbon glaze (cause bourbon makes everything better) on the other and then back in till temp hit around 148° pulled and rested for 10 minutes. Wrapped and delivered the two to the neighbors.
Came back and pulled the two tenderloins. Glazed them in a honey/peach glaze and put them back the same as the others. This is the finished product. Both have been delivered as well.
Wanted to say thanks to all that contribute here. This is a great site and I have loved learning from you all and look forward to continuing to do so. I hope everyone has a great holiday season and happy smokings to all and to all a great night! Cheers
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