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Stuffed pork tenderloin w/ Qview

post #1 of 16
Thread Starter 
Thanks to everyone with all the help and input from my thread yesterday about how to go about doing this. So, last night I started preparing and I just now got it on the smoker. I apologize in advance, this is my time at posting pictures.

Started out with a whole 10 lb loin from Sams club

then cut it in half to somethign more manageable

got them cut open and put some garlic and rub over the surface

then for the innerds.... layed out some slices of pepperjack cheese, some sliced up roasted red peppers, and of course, the sazizzas.

then rolled it up and tied them up

after a couple drinks and a little time, I got them both wrapped up

I wasnt feeling too confident in my tie job and didnt have much string so I took someones idea on here using toothpics... I remember the description makinig it look like a porcupine.

Got the smoker fired up and up to temp...

then put the loins on . I found my smoke blued up a little bit after about 10 minutes of getting the wood burning...

So, I guess I will em smoke a while.... any recomendations on a spray to put on them after a while or anything?

thanks fellas, I will post more pics in a few hours.
post #2 of 16
Everything is looking great so far. I really like your smoker.
post #3 of 16
Man those are gonna be tasty! Well for a spritz in the relatively short time I have been using it I have found the Slaughterhouse spritz to be pretty damn amazing. If I recall it is 8 oz apple cider, 6 oz water, 4 oz whiskey, and 2 oz of apple cider vinegar. I don't remember who posted this one but I have been using it on everything and it is great. Should work real nicely for those loins. Can't wait to see em when they are done! PDT_Armataz_01_37.gif
post #4 of 16
When I spritz, I use apply juice. I do have a bottle of Cruzan Mango rum that I may try tomorrow when I smoke a pork loin.
post #5 of 16
cherry dr pepper is good to
post #6 of 16
Looking good. Nice pics. Going to be some good eating...
post #7 of 16
Thread Starter 
so after a couple hours, here is what it looks like. What can I do about covering it to prevent the top from getting too dark but it still get some smoke?

post #8 of 16
Foil with holes maybe?? Like the way they look so far.PDT_Armataz_01_34.gif
post #9 of 16
Looking like a first class smoke to me.PDT_Armataz_01_37.gif
post #10 of 16
Awesome looking smoke but....did you bacon wrap those?! because it went from looking damn tasty to looking like bacon wrapped awesomeness!
post #11 of 16
Thread Starter 
haha, I did! I read about someone saying to lay bacon over the top of it to help it stay moist. I took it to about 145 on the smoker then wrapped them and put them in the dridge. We will throw them in the oven tomorrow to bring them up to about 165 and see how they are.
thanks for all the compliments fellas!
post #12 of 16
Looks really great! After about ninety minutes, I usually cover the pan with foil. (It has enough smoke already for my tastes.) With the sausages in the middle and the bacon on the outside, it should stay really moist.

I can't wait to see what it looks like when you slice one open!
post #13 of 16
Anxiously awaiting the money shot on these tomorrow. PDT_Armataz_01_37.gif
post #14 of 16
Yes please post the sliced Qview if you would cause I would really like to see this one. It looks like it will be more then awesome.PDT_Armataz_01_34.gif
post #15 of 16
Thread Starter 
Will do! will be later this afternoon, but will post a pic after its warmed and I cut into it.
post #16 of 16
Great Job, Qview was spot on...Q was spot on the Bacon over the top great looking smoke....points.gif
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