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Hot Sauce Tenderloin

post #1 of 16
Thread Starter 

 

Here’s a  tenderloin that I rubbed down and let it sit for a few hours then added some Cayenne hot sauce and let it sit overnight. Smoked it with hickory and pulled at 140°.

Turned out pretty good only next time I’ll inject it with the hot sauce. Enjoy. 

 

 

moneyshot.jpg

post #2 of 16

Looks Good, but the smoke ring looks Blue and the middle Pink...

post #3 of 16

Have to agree with Beer, did it come up to the proper IT??  Still looks delicious.

post #4 of 16
Thread Starter 

Somehow the colors didnt come out right in the pic, the middle there's no pink and it didn't really get a smoke ring but the smoke is definitely there. th_dunno-1[1].gif

post #5 of 16

Looks great meat,

I know it was tender and juicydrool.gif

 

It looks like I've seen it before,

maybe surrounded by some legs?

           looks_great.png

    

 

post #6 of 16

While it is not recommended, that 140 wouldn't scare me that much.  It prolly reached 145 while resting. (another new word there)

 

I would worry about those temps if injecting, tho.  Those are so small they might not need injecting.

 

Everybody has their own way.

 

Good luck and good smoking.

post #7 of 16
Quote:
Originally Posted by Venture View Post

While it is not recommended, that 140 wouldn't scare me that much.  It prolly reached 145 while resting. (another new word there)

 

I would worry about those temps if injecting, tho.  Those are so small they might not need injecting.

 

Everybody has their own way.

 

Good luck and good smoking.

 

 I would have no problem with it at 140º, but we usually wrap them in foil and let them rest for 1/2 hour to 45 minutes. Delicious.
 

 

post #8 of 16
Thread Starter 
Quote:
Originally Posted by Venture View Post

While it is not recommended, that 140 wouldn't scare me that much.  It prolly reached 145 while resting. (another new word there)

 

I would worry about those temps if injecting, tho.  Those are so small they might not need injecting.

 

Everybody has their own way.

 

Good luck and good smoking.

I think next time I might use the jaccard on it and soak in hot sauce overnight then rub it before I smoke. I wrapped it good so I'm pretty sure it climbed to at least 145°
 

 

post #9 of 16

That looks tasty for sure. The jaccard would certainly allow the sauce to penetrate

post #10 of 16

I have to go the other way.  That is such a tender cut of meat that I would not inject or jaccard.  Then again, that is why they make different kinds of ice cream.

 

Good luck and good smoking.

post #11 of 16

It sure looks good from here!

post #12 of 16

Looks tasty!!

 

  Craig

post #13 of 16

I'll have a slice!

post #14 of 16

Looks Awesome Meatball !!!biggrin.gif

 

That looks Nice & Chooosy!!!

 

About that smoke ring-----Shhhhhhhhh, use the red lipstick !!!!!

 

 

Bear

post #15 of 16
Quote:
Originally Posted by Bearcarver View Post

Looks Awesome Meatball !!!biggrin.gif

 

That looks Nice & Chooosy!!!

 

About that smoke ring-----Shhhhhhhhh, use the red lipstick !!!!!

 

 

Bear



 

That has to be the best comment of the week so far..LOLlaugh1.gif

post #16 of 16
Thread Starter 

Beer Out nose!!!ROTF.gif

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