the life of a tenderloin.
- Thread starter cheezit
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
smokinhusker
Legendary Pitmaster
first off let me say that was my first try at smoking anything ever.
smoked with misquete pulled off the smoker @145* let sit for about 15 min to finish at 150* took about 2.5 hours to cook it.
so far as pics of it cut will its a little late for that. But it was good.
not much of a smoke ring in it though maybe 1/4"-1/2" worth.,
next week its cherry smoked turkey brest.
smoked with misquete pulled off the smoker @145* let sit for about 15 min to finish at 150* took about 2.5 hours to cook it.
so far as pics of it cut will its a little late for that. But it was good.
not much of a smoke ring in it though maybe 1/4"-1/2" worth.,
next week its cherry smoked turkey brest.
bama bbq
Master of the Pit
Let me ask...are you from TX? (Mesquite wood and Mrs Baird's Bread.) BTW - looks great! Love the bacon wrap. May I suggest brining the turkey prior to your smoke to get the flavors deep into the meat.
not from but have been in texas for about 6 years. been reading up on brining will try and get all that together saterday moring. thanks for the tip.
- May 12, 2011
- 22,172
- 7,150
That is a pretty piece of Pork....
Yeah that's a center cut chunk o' Pork Loin...A Tenderloin that thick, looks about 6", would have to be about 3 ft long and come from a 2 ton Hog!
...JJ
Yeah that's a center cut chunk o' Pork Loin...A Tenderloin that thick, looks about 6", would have to be about 3 ft long and come from a 2 ton Hog!
tyotrain
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
