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12lb Turkey and a 8 lb pork tenderloin / Q-view


Smoking Fanatic
Joined Apr 2, 2009
I decided to smoke both Sunday.  I was up at 6am to start my charcoal burning plywood smokehouse.  The turkey I brined in using Jeff's brine minus the crab boil http://www.smoking-meat.com/brining-meat.html  .  I didn't get and pic's after it rested but here is some nice ones before.




I smoked this bird maintaining a temp of 225-250F using apple chips.  After it came out of the brine I gave it a lite sprinkle of garlic powder and onto the smoker it went.  It was on the smoker for around 7 hrs and I pulled and wrapped at 171F.  The juices that built up in the cavity as it rested I used to make a gravey using a Clubhouse turkey gravey mix mmmmmmmmmmm so good.   Again sorry no after pics.  It came out moist in every part and the taste was to die for.

The pork I injected with a dry garlic sauce and then gave it a good rub with the sauce.  Obviously smoked with apple as well.



I just love the color this piece of meat took.


I have definetly found a new favorite in this sauce.  I put this loin on at around noon just before my turkey was to come off.  I held the same temps and this was done to 165F wrapped and resting by 4pm.  LOL my mouth is watering while I type this think I will have a pork loin sammie this morning.

Thanks for looking


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

He's alive everyone...What's up my friend ???I guess you have been busy working. But you sure haven't lost you touch for smoking I see. Your bird look great and so does that loin also. Now you enjoy and stick around this time.

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