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First smoke on MES30 Pork tenderloin

post #1 of 2
Thread Starter 

Okay, I picked up an MES30 and I plan on doing some quick smokes using pork tenderloin...I know tenderloin is probably better on a grill due to the short cooking time needed but I hate to nasty up my nice stokes grill.

 

in the past I've smoked these in my brinkman charcol using this dry rub recipe below

 

 

2 teaspoons granulated sugar

2 teaspoons paprika

1 1/2 teaspoons onion salt

1 1/2 teaspoons garlic salt

1 teaspoon ground black pepper

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

 

I usually rub the pork down with some olive oil and brown sugar then use my dry rub mix on it, I've thought about putting it in a ziplock bag and tossing some jack daniels tennesee honey in along with it for a few hours then smoke it?

 

 

The spousal unit and kiddo didn't care for the after burners that kicked in from the dry rub, I think if I cut back on anything that its going to taste like somethings missing, Should I try adding cinnamon to help counter? or experiment with a different rub.

post #2 of 2

Obviously their taste & yours are not the same. If you want to eliminate some heat you can see what you have to take out. Why not cut it in two & put your rub on your half & eliminate the heat on their half.

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