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Pork Tenderloins Results

post #1 of 4
Thread Starter 

Just completed today's smoking of pork tenderloins. I am very happy with the results. It took about 3 and half hours at an average temperature of 250 to reach 145 degrees. The one on the left is unseasoned for my family, and the one on the right has a rub on it. I detected a slight smoke ring, but the taste was great - and after all that's what's most important!

post #2 of 4

Looks good. And as it has been stated before, the smoke ring doesn't change the flavor.

post #3 of 4

Nice job!

post #4 of 4

Tenderloin looks cooked to perfection.  Did the family try the one with rub?  If so, did they like it?



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