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Pork Tenderloin

rbnice1

Smoke Blower
109
43
Joined Jan 22, 2017
So with turkey day fast approaching, then christmas shortly after that I figured Id do some pork this weekend. We do prime rib for christmas, which I will hopefully remember to document this year... I get excited and a little drunk and forget every year!

Tied bother loins together to make them a bit bigger!
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coated with light coating a yellow mustard then my rub!
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Wrapped up then in the fridge till tomorrow morning. It will go on the smoker for 2 hours then in the sous vide for 7-8 hours at 142f. Last time it was amazing!
Will try to remember to grab pics after the smoker and the sousvide.
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gmc2003

Legendary Pitmaster
OTBS Member
8,844
3,009
Joined Sep 15, 2012
Those look more like tenderloins to me. I really like tenders. I just smoke them until they get in the 140ish range and pull them. The carry over will take them up to 145*. It sounds like you have a proven plan, enjoy them babies.

Chris
 

rbnice1

Smoke Blower
109
43
Joined Jan 22, 2017
They are tenderloins....
And I used to just smoke them as well. This method gives them a bit of smoke flavor, however the outside/skin is much much more tender. They almost have a texture like beef fillet minion.
 

rbnice1

Smoke Blower
109
43
Joined Jan 22, 2017
Ok its out of the smoker and vac bagged and into the SV. I went a little longer then I wanted to on the smoker. Damn youtube sucked me in again. Im hoping a little butter in the bag will help.

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