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using Parkay

post #1 of 13
Thread Starter 

is there any chance that parkay could make your pork taste salty??  today I cooked tenderloins with my typical rub which has quite a bit of sugar in it and it tasted very salty and the only thing I did different between my ribs last weekend and my tenderloin this weekend is I used parkay!!!  why did I use it? I have no idea just trying something new that I see the guys on tv do but I do think it will be the last time I ever use it!!!

post #2 of 13
I'm guessing you wrapped your tenderloin? I have never wrapped one. They normally are so juicy after only a couple of hours what would be the reason for wrapping. Just curious us all.
post #3 of 13
Thread Starter 

I didn't wrap it until the very end.. if your looking for a reason why I am not sure I was taking direction from my dad who does it that way but trust me his always come out amazing and definitely far better than what I produced yesterday!!!  this was only my second time on this smoker and I think my temp gauge was off because when I took them off both my tenderloin and my chicken were super dry!!!!!

post #4 of 13
Doughboy - in most cases, the stock thermometer that comes with many smokers are notorious for being off..

Many of use here use dual probe digital thermometers because of the poor readings from the stock thermo.
post #5 of 13
Thread Starter 

DUTCH Can you please share a link to where I can buy the thermometer you are talking about??  I am fairly new to this and the only person I have to help me is my dad but he has been on the same smokers for so long he doesn't have to use the tools that I will need he does it all from feel and experience!!!

 

any help would be much appreciated!!

 

 

Thanks

David

post #6 of 13
Thread Starter 
post #7 of 13


You won't go wrong with the Maverick ET-732, that and patience.  Read up here, learn what you can, but start out simple. Simple rubs, simple sauces, simple cooks.  Leave the injection, wrapping, etc. to the competition events for right now and get your technique down.  You will still get absolutely awesome food.  It may not be all shiny and glazed, in a box of parsley, but it will taste great.  Keep it simple, be patient and once you get good and consistent at something, then you can start adding variables to experiment.  For me, sometimes it seems every cook is an experiment, then I take a step back, do what I have learned to do well and the wife usually tells me, "WOW!  these are great, just like you used to make them"!

post #8 of 13

At 250F chamber temp tenderloins cook very quickly to an IT of 145F (right at an hour) to 160F (about 1:15 to 1:20).  I never wrap tenderloins because they cook so quickly.

 

Salty?  Parkay does have salt listed in the ingredients.  You may also have picked up tenderloins that were injected by the packer. 

post #9 of 13
I normally cook my tenderloins about 2 hours at around 225ish. Give it a try next time just rub and throw on for a couple hours no wrapping. Like Noboundaries said they cook quick shouldn't need to wrap for something that cooks quickly.
post #10 of 13
Quote:
Originally Posted by Noboundaries View Post

At 250F chamber temp tenderloins cook very quickly to an IT of 145F (right at an hour) to 160F (about 1:15 to 1:20).  I never wrap tenderloins because they cook so quickly.

Salty?  Parkay does have salt listed in the ingredients.  You may also have picked up tenderloins that were injected by the packer

This is what I was thinking... were they in a cryovaced pack that was preseasoned by the manufacture ??
post #11 of 13

I really don't get the whole Parkay thing! It is loaded with Water, Salt, Preservatives and the taste is no where near that of butter. If you want to add Fat to your foiling ingredients add all natural BUTTER! Even the salted variety is less salty than Parkay and you can easily find sweet unsalted butter. Bacon Grease works very well too and let's face it, Pork Fat on Pork??? How can that be a bad thing!!....JJ

post #12 of 13
Thread Starter 

Thanks guys all great responses, I think the biggest thing that messed me up yesterday other than the parkay was fighting with a faulty temp gauge,,  I kept reading 200 degrees so I just figured I would leave them on for around 2:15 to 2:30 but when I went to pull them I brought out my digital guage "which I should have done much earlier" and the tank temp was 230* which is exactly where I wanted it!!!  so they were not only salty as but dry as well...   thank you again for all the help this is something I see myself becoming a student of not just a weekend worrier!!!!

 

 

David

post #13 of 13
I have found that brine keeps both the tenderloin and a regular loin very moist when took to an IT of 145-150 ish ...
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