Last week Jeff sent a recipe for stuffing a tenderloin with pie filling. Well I didn't use the pie filling I used pepper jack cheese, Texas style rub and I made some of my own barbecue sauce. Part of a recipe my Mom gave me. I smoked the loin at 250° and it was done in about 2 hours at 150° it cooked faster than what I was expecting. It was really easy except for tying, that was the first time I've tied any kind of meat
Tenderloin with a twist
- Thread starter 3rivers smoke
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