I had a day off today so we planned on cooking a couple of pork tenderloins, the two weighed in at just under 2.5 lbs.
I injected each with about a 1/4 cup of apple juice-
Then each got a liberal coating of "Pig's Worst Nightmare" apple rub, the recipe can be found here-
http://www.smokingmeatforums.com/a/rib-rub-recipes
On to the CharGriller, I'm using seasoned apple wood splits for heat and smoke-
Kept the temp between 300° and 325° for the most part( I had one spike up to 340° but got it back down within 5 minutes).
Lean cuts should be cooked at higher temps IMHO.
After about an hour-
Done and ready for a rest
Sliced
These were delicious, I was a bit concerned that they would be dry, they were at 140° after an hour and a half, less than 15 minutes later they were at 150° but they were moist and fork tender. The apple rub is very good on anything pork, I have used it on loins, roasts and ribs as well.
That was my afternoon, how was yours?
I injected each with about a 1/4 cup of apple juice-
Then each got a liberal coating of "Pig's Worst Nightmare" apple rub, the recipe can be found here-
http://www.smokingmeatforums.com/a/rib-rub-recipes
On to the CharGriller, I'm using seasoned apple wood splits for heat and smoke-
Kept the temp between 300° and 325° for the most part( I had one spike up to 340° but got it back down within 5 minutes).
Lean cuts should be cooked at higher temps IMHO.
After about an hour-
Done and ready for a rest
Sliced
These were delicious, I was a bit concerned that they would be dry, they were at 140° after an hour and a half, less than 15 minutes later they were at 150° but they were moist and fork tender. The apple rub is very good on anything pork, I have used it on loins, roasts and ribs as well.
That was my afternoon, how was yours?
