the life of a tenderloin.

Discussion in 'Pork' started by cheezit, Feb 27, 2012.

  1. [​IMG][​IMG][​IMG]

    and it was tasty.... the end :)
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    nice job. like the bacon wrap [​IMG]
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks yummmy!

  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks good. How about some details. That's one huge tenderloin, musta been from hogzilla!
  5.  Looks great on the outside. How about a sliced shot so we can see the inside.
  6. Looks good and the bacon is a nice touch. What's the inside look like?
  7. first off let me say that was my first try at smoking anything ever.

    smoked with misquete  pulled off the smoker @145* let sit for about 15  min to finish at 150* took about 2.5 hours to cook it.

    so far as pics of it cut will its a little late for that. But it was good.

    not much of a smoke ring in it though maybe 1/4"-1/2" worth.,

    next week its cherry smoked turkey brest.
  8. Let me ask...are you from TX?  (Mesquite wood and Mrs Baird's Bread.)   BTW - looks great!  Love the bacon wrap.   May I suggest brining the turkey prior to your smoke to get the flavors deep into the meat.
  9. not from but have been  in texas for about 6 years. been reading up on brining will try and get all that together saterday moring. thanks for the tip.
  10. sprky

    sprky Master of the Pit OTBS Member

  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That is a pretty piece of Pork....


     Yeah that's a center cut chunk o' Pork Loin...A Tenderloin that thick, looks about 6", would have to be about 3 ft long and come from a 2 ton Hog! [​IMG]...JJ
  12. tyotrain

    tyotrain Master of the Pit

  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks real good!!

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