As usual I smoke something on Sunday's. Today I'll be doing 2 pork tenderloins and a 4lbs brisket flat.
Tenderloin rubbed with victory lane nutty pecan rub the night before wrapped and put in fridge.
Brisket flat was seasoned with salt pepper garlic powder n a lil bit of the nutty pecan rub, wrapped and in fridge
Tenderloin I'll pull at 140 and wrap in foil for 30 minutes.
Brisket will be smoked til 165 then wrapped until 200 and then rest for hour or so.
I'll smoke for 1hr at 150 then kick up to 225 for rest of smoke.
Using a GMG Daniel Boone pellet smoker.
Any advice would be great! Thanks yall happy smoking!!