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Smoked Pork Tenderloin (Q-VUE)

post #1 of 15
Thread Starter 

Today I decided to make up a couple Pork Tenderloins.

I will be using my Pit Barrel Cooker, that I received for my Birthday last month from my wife.

 

 

I trimmed the loins, so they are even in size, the cuttings I smoke separate for snacking on.

 

Both loins I coated with mayo (my favorite way to coat fine cuts of pork)

 

Loin #1 

Coated with Mayo, then rubbed with my BBQ rub #7 (typical rub with low salt)

 

Loin #2

Coated with Mayo and rubbed with a new test rub made with:

- Coffee (Regular and some coconut flavored to give me a Hawaiian flavor)

- Brown Sugar

- Garlic Powder

- Salt

- Pepper

 

 

It will go in the Cooker in a bit, I hope the Coffee Rub turns out.....

 

 

 

 

Be back with more in a little while....

 

 

Smoke On!
 

 

- Jason


Edited by millerbuilds - 5/7/16 at 7:00pm
post #2 of 15

Looks good so far!

 

Al

post #3 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Looks good so far!

 

Al

Thanks Al,

I skipped the step of testing the rub on some meat.  I tasted as I went....hopefully the coffee will not be too over powering.

 

 

- Jason

post #4 of 15
I'm interested in how your coffee rub turned out. I've just used near the last of my existing rub on some pork chops and have to mix up a new batch.
post #5 of 15

I'm interested in how the coffee rub tastes too. I've always wanted to try one but just haven't gotten around to it yet.

post #6 of 15
Thread Starter 

The Tenderloins turned out Awesome.

I ran my PBC as usual (runs typically around 260 degrees)

I mixed two small chunks of apple wood in with the charcoal. 

The coffee rub was a hit! It worked well with the Pork and the apple wood smoke.  

I cooked them to an IT of 150 (was aiming for 145, but was chatting with my father in-law and the loins went from 118 to 151 in a matter of minutes).

 

The only thing I will change on the Coffee rub in the future is to add a little chili powder for just a hint of heat.

 

 

 

 

 

 

 

 

I also did some pork chops on the weber along with some veggies.

 

 

Thanks for looking!

 

 

Smoke ON!

 

- Jason

post #7 of 15
Thread Starter 
Quote:
Originally Posted by EternalFocus View Post
 

I'm interested in how the coffee rub tastes too. I've always wanted to try one but just haven't gotten around to it yet.

 

 

Quote:
Originally Posted by wayoung View Post

I'm interested in how your coffee rub turned out. I've just used near the last of my existing rub on some pork chops and have to mix up a new batch.

This was my second attempt at using coffee.  The first time I used a store bought coffee rub, this time I made my own.

 

Here is what I added, I did not keep exact notes on the measurements, but this should get you close and you can go with taste from that point.

 

- 1  K-Cup of "Lake and Lodge" Coffee (yep, I cut open an unused K-cup...please don't judge)

- 1/2  K-Cup  "wolf gang puck, Jamaican Me Crazy" Coffee 

- 2 1/2 TBS Brown Sugar

- 1 TBS Sea Salt

- 1 TBS Garlic Powder

 

 

layered it on pretty good and let it sit on the meat for 3 hours before placing in the smoker.

 

Thanks,

 

Smoke ON!

 

- Jason

post #8 of 15
Quote:
Originally Posted by millerbuilds View Post


This was my second attempt at using coffee.  The first time I used a store bought coffee rub, this time I made my own.

Here is what I added, I did not keep exact notes on the measurements, but this should get you close and you can go with taste from that point.

- 1  K-Cup of "Lake and Lodge" Coffee (yep, I cut open an unused K-cup...please don't judge)
- 1/2  K-Cup  "wolf gang puck, Jamaican Me Crazy" Coffee 
- 2 1/2 TBS Brown Sugar
- 1 TBS Sea Salt
- 1 TBS Garlic Powder


layered it on pretty good and let it sit on the meat for 3 hours before placing in the smoker.

Thanks,

Smoke ON!

- Jason

Hey Jason. Great smoke. I was hoping you would include the recipe for your coffee rub. I just used the last of my rub on a pork tenderloin this afternoon and have been thinking about a coffee rub. So thank you.

One question. What the he** is a K-cup????

Gary
post #9 of 15
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post


Hey Jason. Great smoke. I was hoping you would include the recipe for your coffee rub. I just used the last of my rub on a pork tenderloin this afternoon and have been thinking about a coffee rub. So thank you.

One question. What the he** is a K-cup????

Gary

Gary,

Thanks, I would have shared it earlier in the day, but wanted to make sure I did not screw it up first.

A K-cup is single serving coffee pod used in Keurig Coffee Makers    http://www.keurig.com/

My guess is it is about 2 table spoons of coffee in each pod...

 

Hope that helps.

 

Smoke ON!
 

- Jason

post #10 of 15
Yep that helps. I thought maybe it was one of those new fangled pods but I haven't had anything to do with them.

Thanks

Gary
post #11 of 15
Quote:
Originally Posted by millerbuilds View Post


This was my second attempt at using coffee.  The first time I used a store bought coffee rub, this time I made my own.

Here is what I added, I did not keep exact notes on the measurements, but this should get you close and you can go with taste from that point.

- 1  K-Cup of "Lake and Lodge" Coffee (yep, I cut open an unused K-cup...please don't judge)
- 1/2  K-Cup  "wolf gang puck, Jamaican Me Crazy" Coffee 
- 2 1/2 TBS Brown Sugar
- 1 TBS Sea Salt
- 1 TBS Garlic Powder


layered it on pretty good and let it sit on the meat for 3 hours before placing in the smoker.

Thanks,

Smoke ON!

- Jason

Thanks, I'll give this a try next time I do some pork.
post #12 of 15

Everything looks delicious Jason!

 

Nice job!

 

Al

post #13 of 15
Quote:
Originally Posted by millerbuilds View Post
 

 

 

This was my second attempt at using coffee.  The first time I used a store bought coffee rub, this time I made my own.

 

Here is what I added, I did not keep exact notes on the measurements, but this should get you close and you can go with taste from that point.

 

- 1  K-Cup of "Lake and Lodge" Coffee (yep, I cut open an unused K-cup...please don't judge)

- 1/2  K-Cup  "wolf gang puck, Jamaican Me Crazy" Coffee 

- 2 1/2 TBS Brown Sugar

- 1 TBS Sea Salt

- 1 TBS Garlic Powder

 

 

layered it on pretty good and let it sit on the meat for 3 hours before placing in the smoker.

 

Thanks,

 

Smoke ON!

 

- Jason


Thanks Jason! I'll be honest - I tried this last night and was not a fan, but I think it may have to do with the type of coffee we used. I was at my parent's house and had to raid their pantry and they don't keep as good of coffee as I do.

post #14 of 15

Nice smoke!

 

Disco

post #15 of 15

For what it's worth, I've been using coffee with 3/4's of all the grilling I've done lately.   I haven't tried it with the limited smoking I've done. I found the finer grained the better. I actually use Costco Kirkland Decaf...    Great results with that.

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