Sorry I did not post this earlier...
Here is a cook I did on saturday evening.
This is the tenderloins prior to being marinaded.
Here they are marinaded with Jeff's rub and getting ready to vacuum them.
I decided to do stuffing and peas instead of the corn on the cob and sweet potato
I smoked them indirect on the Weber for an hour and a half until the internal temp was 160, and that took about 90 minutes. And letting them rest for 20 minutes or so they hit 165.
They were so tender and moist it was fantastic (
xray
) you should really try to do the indirect method as I have had guests over for this and now I can't find tenderloins here in the mountains as they keep buying them all up....
There are two in a pack so the leftovers were sliced up and used for a sammie (
Bearcarver
) the next day with cheddar cheese , lettuce tomato and mayo and spicy brown mustard. And what was left from that I vacuumed and put in the freezer for wraps and sammies in the near future.
Here is a cook I did on saturday evening.
This is the tenderloins prior to being marinaded.
Here they are marinaded with Jeff's rub and getting ready to vacuum them.
I decided to do stuffing and peas instead of the corn on the cob and sweet potato
I smoked them indirect on the Weber for an hour and a half until the internal temp was 160, and that took about 90 minutes. And letting them rest for 20 minutes or so they hit 165.
They were so tender and moist it was fantastic (
xray
) you should really try to do the indirect method as I have had guests over for this and now I can't find tenderloins here in the mountains as they keep buying them all up....There are two in a pack so the leftovers were sliced up and used for a sammie (
Bearcarver
) the next day with cheddar cheese , lettuce tomato and mayo and spicy brown mustard. And what was left from that I vacuumed and put in the freezer for wraps and sammies in the near future.
