Here is my little plug for the newsletter. This week featured a braided pork tenderloin. I am a very busy guy with a very busy on call schedule, so long smokes are nearly impossible when I can get called out at a moments notice. I have been keeping a mental log of all the short smoke recipes that I have seen, and when I got the newsletter with those beautiful pictures, I knew I had to try it. Plus, a good buddy was coming over for dinner. It turned out amazing!! I ended up getting some crusty french bread and making a twist on a po boy. Also smoked some firecracker corn on the cob for the first time. Made a newbie mistake and removed too much of the shuck, but they still turned out. Enjoy! We sure did. Almost didn't get post smoke pics cause it went so fast! And the guest had seconds, so it must have been ok.
Pork tenderloin right out of the package
Per Jeff's instructions, I halved the tenderloin
cut into three long tails
Coated in mustard and rubbed with a secret rub mix. The Bourbon is the only hint...
I am proud to say that I didn't know how to braid. After a quick lesson from the wife, looks like I did ok!
And the corn. Completely shucked and left the inner layer intact.
Coated in butter and a chili powder/cayenne mix
Wrap them back up
And into the smoker.
And the finished tenderloins
The whole ensemble.
Finally able to get a picture. Before anyone could inhale the rest. Have a spicy asian mustard in the upper right corner. Gave a great little kick to the po boy, without covering the taste of the meat.
I will refrain from showing the cheesecake brownie a la mode that the wife made.
The tenderloin was amazing, and only took about 2 hours to get to an IT of 145. Best of all - I didn't get called in and got to enjoy the smoke!