I smoked two pork tenderloins on Sunday. I had rubbed with yellow mustard and then a mix of brown sugar, cumin, paparika, salt, pepper. Holy cow, it turned out soooo good. Nice red smoke ring. My wife was quivering about how moist and tender it was. I also had a spiral sliced bone-in ham. Hormel 81? I set that on a round pan, open end down, spiked it with cloves. After the temp got up to about 80-90, started spraying with Apple juice, at 110, started using the honey mix that they include, just poured around the top, let gravity take it down. Again wow, but the tenderloin won over. Lots of ham leftovers for me! It was about 25-30 degrees on Sunday and my ECB struggled at first to bring the tenderloin up, until I got creative. Took two large waste cans, placed around the ecb to block the wind. Bingo, temp shot up! You guys rock. I may only post questions and not have a lot to add right now, but I appreciate all your advice and willingness to share ideas/thoughts/recipes!
Dana
Dana
