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