Greetings,
I've been reading this forum for about a year and finally got around to registering. I'm a moderator on the Florida Sportsman fishing forum along with Flash.
Thought I'd share todays smoke with you all. I'm doing a Picnic and a tenderloin. I cut the loin in half. Marinated everything in Apple juice, Cider vinegar, Garlic powder, Paprika, Onion powder, salt and pepper. I was a little short on liquid so I topped off the bucket with some Mojo marinade. My lovely wife seasoned half the loin with Jamaican Jerk seasoning. I did the other half and the picnic with Kansas City Rub. I also draped my half with bacon. Smoked with chunk apple wood and some Australian Pine.
The Start:
3 and a half hours into the smoke:
I took the loins off at 155 degrees internal, foiled and wrapped in towels, resting as we speak. The picnic was foiled when it got to 160 internal and is still going.
I've been reading this forum for about a year and finally got around to registering. I'm a moderator on the Florida Sportsman fishing forum along with Flash.
Thought I'd share todays smoke with you all. I'm doing a Picnic and a tenderloin. I cut the loin in half. Marinated everything in Apple juice, Cider vinegar, Garlic powder, Paprika, Onion powder, salt and pepper. I was a little short on liquid so I topped off the bucket with some Mojo marinade. My lovely wife seasoned half the loin with Jamaican Jerk seasoning. I did the other half and the picnic with Kansas City Rub. I also draped my half with bacon. Smoked with chunk apple wood and some Australian Pine.
The Start:
3 and a half hours into the smoke:
I took the loins off at 155 degrees internal, foiled and wrapped in towels, resting as we speak. The picnic was foiled when it got to 160 internal and is still going.
