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top round and pork tenderloin compete

post #1 of 9
Thread Starter 

Brined a pork tenderloin, then realized I need beef, too. Ran to costco and got a 4# top round roast (and a chocolate cake, but there ya go, it's costco).  Decided to treat 'em both the same. Rinsed the brine off the pork and mixed up a slurry of dijon, lots of chopped garlic, fresh rosemary, dried oregano, bit of worchestershire, italian seasonings, salt, pepper, and olive oil. Smeared over both meats, then sprinkled over more oregano, some old bay, paprika, more pepper, garlic powder, and a bit of my usual rub mix. In the cookshack set to 240, with a mix of cabernet and cherry chips. we'll see..  pulled the pork at 145, just as it jumped to 150. pulled the beef at 140. pretty. Both resting in foil, using tomorrow. The teenage son says "it smells like God up here".  well, ok, then, considering he's agnostic.


Edited by TheBarbeQueen - 9/4/10 at 8:10pm
post #2 of 9

http://www.smokingmeatforums.com/search.php?search=pulled+pork+temps

 

pulled pork is easier and tastier when pulled at 195 to 205

Heres a pulled pork temp search to check out

    Happy smokin!!!!

 

Oh shoot me ! reread yiur post and realized it was a tender loin

150 was good for it


Edited by dave54 - 9/5/10 at 5:46am
post #3 of 9

I hope your not pulling a tenderloin!

Temps sound good to me.  What, no pics.

A teenager thats agnostic, sounds like he's to lazy to get up and go to Church.

(just having fun, nothing personel)

post #4 of 9
Thread Starter 

090509_0035-Copy.jpg


Edited by TheBarbeQueen - 10/8/10 at 6:24pm
post #5 of 9
Thread Starter 

090509_0037.jpg

post #6 of 9

wheres the cake?

post #7 of 9
Thread Starter 

090409_birthday_0009.jpg

post #8 of 9
Thread Starter 

090409_birthday_0010.jpgtop round

post #9 of 9
Thread Starter 
Quote:
Originally Posted by miamirick View Post

wheres the cake?



didn't think to get a photo of it, but it was chocolate on chocolate and lots of frosting! we love those big costco cakes! (even when it's nobody's birthday)

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