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Pork Tenderloin, Roast Beef, and Whole chicken!


Master of the Pit
Joined Jun 11, 2013
Hey all,

I know i haven't posted in a good while (life happens) but i had a good if not short smoke this morning and i want to share with you what i made.

First is Pork Tenderloin. I injected it with teriyaki sauce for an Asian flavor. I like to inject Tls because they aso lean and i dont want them to dry out i was out of creole butter so my wife suggested the teriyaki so here it is..

i put it on the smoker at 275-295 for about two hours until it was 145 degrees IT and let it rest

Next is tonight dinner...a roast beef. I marinaded in Worcestershire sauce and covered it liberally in black pepper.

I smoked this on the smoker for 2.5 hours until it was about 160 IT. I know that is well done, not my fav but the women around here don't like pink in their roast beef.

finally i decided to do a whole chicken as well. i skinned the chicken and spatchcocked it. I covered it in Weber's roasted garlic and herb seasoning and then smoked it for 3.25 hours until 167 IT at the breast.

this one is going to be a Christmas present to my neighbor. I will take it over to them in a few minutes.

here is a shot of the meat on the smoker.

thanks for looking!  if im not on much in the next little bit please enjoy your Christmas or find solace in any holiday you celebrate!

Happy Smoking!

phatbac (Aaron)


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Looks fantastic Aaron!

Glad to see you got that smoker going again!!




Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
Joined Jun 20, 2013
Good to see you back Aaron. Excellent job on 3 different meats. Looks very tasty.



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