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First smoke post. Pork tenderloin and Brisket flat

post #1 of 10
Thread Starter 
Good Morning.

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!!
post #2 of 10

Sounds to me like your plan is a solid one!

 

Good luck!

 

Al

post #3 of 10
popcorn.gif
post #4 of 10
Thread Starter 



Lunch is served!!

The tenderloin is awesome!!
post #5 of 10

Good job on those loins, must have been a nail-biter waiting for them to rest..

I want a slice right now!

post #6 of 10

I'd have to say you nailed the tenderloins.  They look GREAT.  I pull mine at 140 IT also, so that after a 15 min rest they're still pink inside.

 

Nice job.

 

Gary

post #7 of 10
Looks like some juicy pork!drool.gif
post #8 of 10
Thread Starter 

Thanks yall. The pork was really juicy.

 

I need to post pics of the brisket. It was dry. I rested it for I think 2 hours. Ill either pull at 200 and rest for 1 hr or ill pull at 195ish and then rest for an hr. Just some trail and error to figure out, but that's a good thing, more food to eat!

post #9 of 10

Nice job dude!

post #10 of 10
Thread Starter 

 

Got a good smoke ring and good taste, but just too dry.

 

Will try again another day.

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