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Just completed today's smoking of pork tenderloins. I am very happy with the results. It took about 3 and half hours at an average temperature of 250 to reach 145 degrees. The one on the left is unseasoned for my family, and the one on the right has a rub on it. I detected a slight smoke ring...
No special strategy. Just gonna smoke a 225-240 (hopefully) until I hit 160. The rub I made is from Myron Mixon's "Basic Barbeque Rub."
I'll follow up with results as they occur.
Thanks for the support!!!!
I have decided to smoke pork tenderloin for the second time (froze leftover from last time). Made a fair compromise with the family this time. Since I have two tenderloins, I'll put a rub on one and let them season the other. Then we'll compare the two finished products. Worth a shot, right?
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