The other day I did a pork tenderloin on my Weber gasser using indirect heat and my AMZNPS with a little oak smoke. I kept the temp above 250 and below 300 for times sake but I also wanted some good smoke time. I brought it to an internal of 165 and pulled it off.
I recalled an experiment I wanted to do a while back and I thought this would be the perfect cut of meat for it since it is hard to screw up a tenderloin. Anyhow, I wanted to compare resting and not resting with the same piece of meat.
I tossed this loin onto the board and made 8 quick slices. I immediately wrapped with the rest with foil I had standing by and let it rest for seven minutes. Why seven? I felt five was too short and ten was too long (had to serve dinner to night-shift wife). I took the remaining loin and laid it back down in place and began to slice the rest. The results were rather remarkable. The first slices juiced out and took on a grainy texture while the rested section sliced up to perfection. Even the end where I stopped slicing came out better because of the resting. This is only one experiment that I did, but I can tell you that I learned the hard way about resting when it came to briskets.
Here's the shots..
Notice the distinct difference in the texture..
I hope this helps the cooks that just can't wait to slice that hunk of meat up..
Happy smokin'...
I recalled an experiment I wanted to do a while back and I thought this would be the perfect cut of meat for it since it is hard to screw up a tenderloin. Anyhow, I wanted to compare resting and not resting with the same piece of meat.
I tossed this loin onto the board and made 8 quick slices. I immediately wrapped with the rest with foil I had standing by and let it rest for seven minutes. Why seven? I felt five was too short and ten was too long (had to serve dinner to night-shift wife). I took the remaining loin and laid it back down in place and began to slice the rest. The results were rather remarkable. The first slices juiced out and took on a grainy texture while the rested section sliced up to perfection. Even the end where I stopped slicing came out better because of the resting. This is only one experiment that I did, but I can tell you that I learned the hard way about resting when it came to briskets.
Here's the shots..
Notice the distinct difference in the texture..
I hope this helps the cooks that just can't wait to slice that hunk of meat up..
Happy smokin'...
Last edited: