Hey all,
It’s been a fun week out back so far. Sunday I got outside to cook up some pork tenderloins for lunch this week. One with Killer Hogs AP and one with MeatChurch AP . I used cooked these indirect with the Weber baskets (with some pecan added too) until 130ish and then direct over the basket until 140. I love porK tenderloin and these were awesome. This was the success.
I also found a very small chuck roast in my freezer. Must have cut this off of another for some reason or other that I can’t remember. Thawed it and coated it with Killer Hogs Tx Brisket. I never did the snake method in the Weber before and didn’t really feel like getting the bigger boys out for this little piece so I thought why not? So I set up a 2x2x1 snake and started it with about 12 lit briquettes. May have been too much because the temp eventually went over 300 on me. I kept the roast on the grill with pecan until 160 and then wrapped and finished in oven. Uh oh....205 and still tough after a rest. So I threw it in a crockpot and mostly recovered the tenderness. Not my best chuckle but when it goes on a sandwich with hot peppers, it’ll do just fine.
Thanks for looking all!
It’s been a fun week out back so far. Sunday I got outside to cook up some pork tenderloins for lunch this week. One with Killer Hogs AP and one with MeatChurch AP . I used cooked these indirect with the Weber baskets (with some pecan added too) until 130ish and then direct over the basket until 140. I love porK tenderloin and these were awesome. This was the success.
I also found a very small chuck roast in my freezer. Must have cut this off of another for some reason or other that I can’t remember. Thawed it and coated it with Killer Hogs Tx Brisket. I never did the snake method in the Weber before and didn’t really feel like getting the bigger boys out for this little piece so I thought why not? So I set up a 2x2x1 snake and started it with about 12 lit briquettes. May have been too much because the temp eventually went over 300 on me. I kept the roast on the grill with pecan until 160 and then wrapped and finished in oven. Uh oh....205 and still tough after a rest. So I threw it in a crockpot and mostly recovered the tenderness. Not my best chuckle but when it goes on a sandwich with hot peppers, it’ll do just fine.
Thanks for looking all!
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