Smoked tenderloin 5 1/2 hours oak wood on side mount stick burner used oak no foil
Brined 6 hours in water with one cup apple juice after rubbing generously with dry rub(1/3 cup 5th season seasoned meat tenderizer black bottle, 1/3 cup 5th season garlic powder,1/4 black pepper) after brining remove pat dry and rub with brown sugar wrap with seran wrap and refrigerate tell ready to cook. Use brine as spritz use Pan to boil reduce heat and let chill. Great flavor and excellent juice. Smoke 4 hours then sauce mildly with Tennessee honey sauce.
http://m1338.photobucket.com/albumv...ds/IMG_9263_zps56bf01ab.jpg.html?o=1&newest=1
http://m1338.photobucket.com/albumv...ds/IMG_7337_zps3af4d93c.jpg.html?o=0&newest=1
http://m1338.photobucket.com/albumv...ploads/IMG_9263_zps56bf01ab.jpg.html?newest=1
Brined 6 hours in water with one cup apple juice after rubbing generously with dry rub(1/3 cup 5th season seasoned meat tenderizer black bottle, 1/3 cup 5th season garlic powder,1/4 black pepper) after brining remove pat dry and rub with brown sugar wrap with seran wrap and refrigerate tell ready to cook. Use brine as spritz use Pan to boil reduce heat and let chill. Great flavor and excellent juice. Smoke 4 hours then sauce mildly with Tennessee honey sauce.
http://m1338.photobucket.com/albumv...ds/IMG_9263_zps56bf01ab.jpg.html?o=1&newest=1
http://m1338.photobucket.com/albumv...ds/IMG_7337_zps3af4d93c.jpg.html?o=0&newest=1
http://m1338.photobucket.com/albumv...ploads/IMG_9263_zps56bf01ab.jpg.html?newest=1
