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

smokingd

Smoking Fanatic
350
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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
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
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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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