My wife and I use to enjoy going out on Friday nights. Now, after 5 years of marriage and 3 kids later, we are happy just to get to stay home and cook. It gives me a chance for a fast smoke. I had put some tenderloins in a marinade the day before, and had some bone in chops thawed out. For a side I put some green beans and corn in a pan to put on the smoker too.
Tenderloins were in a basic marinade: 1cup white vinegar, 1cup vegetable oil, 1 tbsp Worcestershire sauce and some basic seasonings. Chops got a light dusting of SPPOG.
Everything went on the stick burner at about 250 using lump, with some pecan and apple wood. After about an hour or so the tenderloins were up to temp and the pork chops were ready. I put a light coat of some homemade sauce on everything and let it set up for 10 minutes, then pulled it off.
Everything came out good. The tenderloins had a dark color going on the smoker; must be from the Worcestershire in the marinade. I let the tenderloins go a little too long, about 152. I meant to pull at about 145. But they were still very good and very juicy. Along with the smokey pork chops and beans/corn we had a great meal.
Tenderloins were in a basic marinade: 1cup white vinegar, 1cup vegetable oil, 1 tbsp Worcestershire sauce and some basic seasonings. Chops got a light dusting of SPPOG.
Everything went on the stick burner at about 250 using lump, with some pecan and apple wood. After about an hour or so the tenderloins were up to temp and the pork chops were ready. I put a light coat of some homemade sauce on everything and let it set up for 10 minutes, then pulled it off.
Everything came out good. The tenderloins had a dark color going on the smoker; must be from the Worcestershire in the marinade. I let the tenderloins go a little too long, about 152. I meant to pull at about 145. But they were still very good and very juicy. Along with the smokey pork chops and beans/corn we had a great meal.
