Ok so this is my first time smoking a tenderloin. I apologize for my lack of pics. So on a whim I purchased a 2+ lb tenderloin at the grocery store. I got home and threw it in a simple brine of equal parts kosher salt, sugar, and brown sugar. I also threw in black peppercorns, garlic cloves, and a quartered onion. I took it out after 24 hours and this is what I got
I placed on a rack in the fridge for a few hours and then rubbed it with Dijon mustard, followed by a basic rub consisting of kosher salt, garlic powder, onion powder, and dried thyme
I smoked in my MES using apple wood at 235 until I got an IT of 150.
Tented and let cool. Then I sliced it thin with my slicer. Flavor was good but a little heavy on the smoke. I put it ziplock bag and placed in fridge for about 24 hours (sorry no pics)
Took out of fridge and placed on a French baguette with tomatoes, my recently smoked mozzarella and garlicky pesto (inexplicably I took pic before adding pesto)
Placed in panini press and cut in half.
I must say, I know these pics don't look all that great, but the flavor was out of this world. I still have plenty of the pork, so I might try a bahn mi style sandwich next. Hope you enjoyed
Jose
I placed on a rack in the fridge for a few hours and then rubbed it with Dijon mustard, followed by a basic rub consisting of kosher salt, garlic powder, onion powder, and dried thyme
I smoked in my MES using apple wood at 235 until I got an IT of 150.
Tented and let cool. Then I sliced it thin with my slicer. Flavor was good but a little heavy on the smoke. I put it ziplock bag and placed in fridge for about 24 hours (sorry no pics)
Took out of fridge and placed on a French baguette with tomatoes, my recently smoked mozzarella and garlicky pesto (inexplicably I took pic before adding pesto)
Placed in panini press and cut in half.
I must say, I know these pics don't look all that great, but the flavor was out of this world. I still have plenty of the pork, so I might try a bahn mi style sandwich next. Hope you enjoyed
Jose
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