I got my new Char-Griller seasoned yesterday morning, so I had to put some meat on. We had a garlic and onion pork tenderloin and a tri-tip just beggin' to get smoked. I think both turned out excellent, but then again I would be a little biased.
Bacon on top of the tenderloin and sal, pepper and garlic rub on the tri-tip.
This is after two hours. Apple juice/CM mixture for spritzing meat. You can also see a few ABTs, potatos, and corn.
Five and a half hours later, pork loin was 155 degrees, didn't check the tri-tip, but it looked done. Rested meat for 30 minutes under foil. Meat was moist, tender and delicious. Took longer than I expected, but well worth the wait. If you look closely at the picture, you will notice that the bacon mysteriously disappeared.
Sorry, no pics of the sliced meat. Everyone was getting hungry...
Bacon on top of the tenderloin and sal, pepper and garlic rub on the tri-tip.
This is after two hours. Apple juice/CM mixture for spritzing meat. You can also see a few ABTs, potatos, and corn.
Five and a half hours later, pork loin was 155 degrees, didn't check the tri-tip, but it looked done. Rested meat for 30 minutes under foil. Meat was moist, tender and delicious. Took longer than I expected, but well worth the wait. If you look closely at the picture, you will notice that the bacon mysteriously disappeared.
Sorry, no pics of the sliced meat. Everyone was getting hungry...
