Friday Night Pork Tenderloins

[steve66]

First time on Pork tenderloins in the MES 30 with the mailbox mod. They look a lot pinker than the were.Cell phone pic. Got them to 145°, checked with my thermopro instant read. Mom and dad loved them. One is a basic rib rub brown sugar, paprika, chili powder, kosher salt, pepper, garlic powder, onion powder.

The other is kosher salt, fresh rosemary, dried herbs (basil, thyme, oregano, parsley) pepper, and dried onions. Both rubbed and say in fridge for 3 hrs. Smoke took longer than I thought it would. About 2 hrs starting at 225° then to 250° the last 30 min. We were getting hungry! Gonna go hotter to start next time. Not sure the MES is accurate. My digital thermometer is a cheapo and is off on ice water by 7° and boiling water reads 204° Gonna have to invest in a maverick or thermopro dual prove soon.

20170804_201440.jpg

• steve66
• Aug 6, 2017

20170804_201319.jpg

• steve66
• Aug 6, 2017

1502046162525-1770748361.jpg

• steve66
• Aug 6, 2017

BTW, Thanks to all of you guys for the input on the mailbox mod. It works great!!

 

[mike5051]

Those look great to me!  

Mike

 

[GaryHibbert]

Nice job Steve. Both those tenderloins look great.

A lot of members are smoking at higher temps--and having a great deal of success--but personally I simply prefer the low and slow technique. I smoke ALL my food at 240ish. It might take a bit longer but you just have to adjust your start time accordinly.

The extra time spent by the smoker is a great way to wind down after a hard day.

Gary

 

[chilerelleno]

Steve, those look mighty tasty to me, great job on the cook.
:points1:

 

[steve66]

Thank you, guys. I appreciate the comments.

 

[SmokinAl]

Looks delicious!

Nice job!

Point!

Al

 

[tropics]

Look perfect to me we love tender loins Points

Richie

 

[pastafazool]

Tenderloins look delicious. Nice looking mailbox mod as well.

 

[steve66]

Thank you for the points and complements.

 

[ab canuck]

  Looks great, I like the choice of rubs, I am also a fan of low and slow, adjust timing starting sooner, Love that smoke flavor. good job. Point

 

[jetsknicks1]

Great looking smoke.

 

[rickplaysbass]

I just found out yesterday that my MES is way off on temperature.

225=~165/170
275=~215/230

 

[steve66]

Man, that's really off.

 

[rickplaysbass]

Man, that's really off.

You're telling me. Next smoke was consistent though. But most of my work uses my GMG Jim Bowie now.