I dont know if i should call it a tendy or a fattyloin... but its done, and it is delicious!! I have the second half that i will be smoking tomorrow. I will be following a recipe that i found in smoke and spice for Tamarind tenderloin. Cant wait to try the cream cheese sauce!!! Its interesting.. it curled during the last 45 min. of smoking.(im guessing it was the tendon on the back being shrunk from the heat.) interesting effect though...I held the temp around 210 for about 3 hours and pulled it at a temp of 141. Wrapped it in foil, a blanket and put it in a cooler for 45 minutes. My idea was... with the bacon weave, i wouldnt have to sear it first. I was right. It came out juicier than i expected it to, and perfectly med. rare. I started the smoke with apple, and ended with hickory. I like mixing flavors. The hickory was strong, but you could taste the sweetness of the apple after the first few seconds. I took plenty of pics, and i will get them posted tomorrow. Until then... im always looking for new ideas and reccomendations for things to throw in the pit. Smoke em' if you got em!!!
