Last weekend I made a Chgo style pizza and had mozzarella cheese left over. The wife doesn't like pork, but put cheese on it / in it - and shes in !!
So, this is not a fatty meat, and doesn't cook very long - not even as long as ribs which cook 6 hrs - this will smoke for 2-1/2 hrs or so to an IT of 140, let rest for 30 mins and it should rise to 145.
This time of year pork is 1.99 or so a pound so its a great inexpensive meat to try.
I cut a slice down the middle of the tenderloin and filled with mozzarella cheese
After that - I tied it up....
Then I rubbed it with Honey BBQ sauce and rubbed it....
I make my own rub - and put it in the container - I dont like so much salt, and I do like GARLIC!!
So, its going on at 225 degrees here in a couple of hrs. Ill send pics later. My only concern is that PERHAPS the cheese will flow out the end??? But I stopped my cutting 1" from each end.
I will send pics after
So, this is not a fatty meat, and doesn't cook very long - not even as long as ribs which cook 6 hrs - this will smoke for 2-1/2 hrs or so to an IT of 140, let rest for 30 mins and it should rise to 145.
This time of year pork is 1.99 or so a pound so its a great inexpensive meat to try.
I cut a slice down the middle of the tenderloin and filled with mozzarella cheese
After that - I tied it up....
Then I rubbed it with Honey BBQ sauce and rubbed it....
I make my own rub - and put it in the container - I dont like so much salt, and I do like GARLIC!!
So, its going on at 225 degrees here in a couple of hrs. Ill send pics later. My only concern is that PERHAPS the cheese will flow out the end??? But I stopped my cutting 1" from each end.
I will send pics after
