Final product on the bacon mushroom pork tenderloin. This was a huge experiment and I have a lot to learn. Need to get better at temp control but learned a boat load on that today. I need to learn when to and not to wrap and about resting the meat before and/or after the cook. what woods work best with what meats and soooooo many other things But all in all I think it turned out moist and very tasty.
I cooked some skirt steaks with just a basic Texas t-bones rub for lunch and added the tenderloin when i took the steaks off. I used a mix of mesquite/cherry and hickory(was kinda lost for quite some time at first) so it was kinda all over but actually pretty good. the temp was allover for most of the cook but and when i finally figured it out it was time to shut her down. it was dark and getting tough to see and work so it went in the oven for the last 30 minutes but i learned a ton and im so happy and excited for the next time around.