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Pork Tenderloin

post #1 of 2
Thread Starter 
Did my first pork tenderloins in the MES 30 this weekend. Wish I had taken pics.

Rubbed them with olive oil and a mix that included: cumin, chili powder, brown sugar, oregano, thyme, curry powder, garlic powder, salt, and pepper. Let them rest in the fridge overnight, heated up the smoker to 225, added Mesquite, and let them go until they reached 160.

Moist, yummy goodness. yahoo.gif
post #2 of 2

The smoke sounds like a good one!


Too bad you didn't have the chance to take some photo's.



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