Master of the Pit
- Joined Nov 22, 2006
Smoked a 7 1/2 # tenderloin for mothers day and a skillet full of baked beans. Soaked in apple juice for 3 hrs then rubbed with mustard and Jeffs rib rub. Kept temps around 230-235 spraying with apple juice every 30 min. Pulled loin at 155* internal wrapped in foil and let set for 1 hr. Made up some deviled eggs and set them on the smoker for 30 min to soak up a little smoke. Loin was very tender and juicy but was not happy with smoke ring did have a good smoke flavor though, eggs had just a hint of smoke flavor and beans were very good. Was using hickory splits and even put 2 small splits of green pecan wood in there for extra smoke. Still had a weak smoke ring to me but heres a couple of pics.