Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Thanks. Neighbors seem happy as well. That made me happy. I’m not striving to be the best... just make the people I smoke for happy. Happy holidays and smokings!
Thank you for your response and your input. I like the idea. I’m going to start doing tenderloins more often so I will try your way next time for sure. Sound like a perfect way to end the Smoke . Thanks!
Growing up in NC and later in GA, my Dad use to smoke pork tenderloins, pork loin filets, cornish game hens, and turkey breasts, for the neighbors for Christmas. Proud to carry on the tradition. 2 pork tenderloins and 2 pork loin filets rubbed and ready to hit the smoker. First time posting...
Blows my mind that people A) Just steal from people in the first place but B) steal from people in the midst of tragedy. Special place in Hell for these folks. Thanks for the post
I know this is an older post but hoping to still get an answer. What temp did you do these at and for how long. I know Myron says 300 but my MES only goes to 275. Curious if that is the route you went as well. Thanks ahead for any answers. Cheers
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.