With the price of beef lately, we've been doing a lot more pork. while I don't particularly care for "marinated in the package", it does make for a quick Sunday smoke. Walmart had these pre-marinated garlic and pepper jobs for a decent price. $10 all in. Mama found this "unique "sauce in the BBQ aisle at Publix. Sweet heat peach bbq sauce.
I ought it would make a good glaze for a pork tenderloin. I had some Tony's garlic and herb injection, even though a pork tenderloin doesn't need it for tenderness. Break out the kettle, two zone with my SNS combo. A couple handfuls of Cowboy briquettes and a nice chunk of hickory. Not much to it. Got kettle to 260, injected, and put a "Rib rub" on it. used the raised grid o get he loin right under the top vent so it would gather the exiting smoke.
Probed and took it to 145. Glazed with the "unique sauce" thn to 155 degrees. Rested and sliced, then painted with the glaze, mixed with a tad of red wine vinegar. Total time,not much more than an hour and a half after preheat. Mama made sweet potatoes and French green beans and yeast rolls. Another Sunday smoke in the books.
I ought it would make a good glaze for a pork tenderloin. I had some Tony's garlic and herb injection, even though a pork tenderloin doesn't need it for tenderness. Break out the kettle, two zone with my SNS combo. A couple handfuls of Cowboy briquettes and a nice chunk of hickory. Not much to it. Got kettle to 260, injected, and put a "Rib rub" on it. used the raised grid o get he loin right under the top vent so it would gather the exiting smoke.
Probed and took it to 145. Glazed with the "unique sauce" thn to 155 degrees. Rested and sliced, then painted with the glaze, mixed with a tad of red wine vinegar. Total time,not much more than an hour and a half after preheat. Mama made sweet potatoes and French green beans and yeast rolls. Another Sunday smoke in the books.
Last edited:
