While I was digging around for meat to make up some jerky I found a couple of tenderloins (inside the rib cage) that I had forgotten about.
I marinated and injected them with Balsamic Marinade, vacuumed bagged and refrigerated overnight. Applied some of Jeff’s rub and wrapped in bacon, cranked up the Masterbuilt propane smoker to 200-225, smoked with apple chips until 160 IT, pulled and FTC for 30 minutes. Talk about melt in your mouth!!!
not my best bacon wrap job but the tooth picks held everything together
they cooked up faster then I had planned, bacon didn't get as done as I wanted it to
melt in your mouth, so tender and juicy. not much of a smoke ring? maybe because of the bacon wrap???
I marinated and injected them with Balsamic Marinade, vacuumed bagged and refrigerated overnight. Applied some of Jeff’s rub and wrapped in bacon, cranked up the Masterbuilt propane smoker to 200-225, smoked with apple chips until 160 IT, pulled and FTC for 30 minutes. Talk about melt in your mouth!!!
not my best bacon wrap job but the tooth picks held everything together
they cooked up faster then I had planned, bacon didn't get as done as I wanted it to
melt in your mouth, so tender and juicy. not much of a smoke ring? maybe because of the bacon wrap???