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First time pork tenderloin

post #1 of 7
Thread Starter 
Smoked a pork tenderloin and a whole chicken today. I used a sweet/spicy dry rub on the loin and oiled down the chicken and added black pepper to it. Three hours at 225 and the loin was done at 145°. The bird took a little bit longer. The loin was moist and juicy with a great smoke ring. The chicken hasn't been eaten yet but I'm sure it will be good. Just my second cook on my smoker. Getting used to the heat control.[IMG]
post #2 of 7

SP, nice job with your smoker sir ! 

post #3 of 7
Thread Starter 

Many thanks crazy! 

post #4 of 7

sp thats some gooooood loooooking stuffffffff. way to go.

dannylang

post #5 of 7
Thread Starter 

Thank you my friend! Once I get this temperature thing under control...Watch out! LOL

post #6 of 7

Welcom to the madness!

 

Looks like you're well on your way to getting that pit dialed in!

post #7 of 7
Thread Starter 

Yeah Cranky, I have now added some tuner plates and have tried one burn but didnt get real good results yet. The temp was at 250 at the top center thermometer and 208 at the grate level left side and 267 at the fire box side grate level! I am going to move them a bit closer together at the fire box side and see what that does. Any suggestions are appreciated!

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