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Smokin-It Smokers => Model 1 - The Little Guy!! => Topic started by: ltdlld85 on August 29, 2015, 09:41:45 PM

Title: # 1. Second smoke. Pork Tenderloins
Post by: ltdlld85 on August 29, 2015, 09:41:45 PM

Second smoke results:
2 pork tenderloins total weight 2.4 lbs
Used Divot's pork loin brine recipe (1/4 )on one loin ( should have been 1/8 recipe)
Brined 1 loin 13 hours ( should have been 4 hrs)
Coated both in mustard
Applied Meyers Elgin smokehouse BBQ rub on one end of each
Applied Stubbs Bar BQ all natural spice rub of other end of each
(Couldn't find Famous Dave's rub locally)
Tied up thin ends to match thickness of other end.
Rest in refridge 5 hours
Smoke
2 oz mesquite 1 oz pecan chips in foil boat ( too much wood)
1/2 pan water next to firebox
Thermometer in each loin
Removed at 1 hour IT 150.
Broiled 5 min each side @ 500 in oven
Wrapped in foil, covered with towel 30 minutes
Both were very tasty and moist.
The one end on the brined loin with the Stubbs rub was very very salty
To us. The Meyers end was good on both loins.
( we have been on low salt diet a long time)

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: elkins20 on August 29, 2015, 10:03:50 PM

Hey, L&L might I suggest John Henry's pecan rub. http://smokinitforums.com/index.php?topic=3540.0
This is very good and not that salty. I use it on both beef and pork. He also has a cherry chipotle rub that is sweet as candy and also good on pork ribs.

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: Carp210 on August 30, 2015, 09:23:48 AM

Nicely done Larry and Laura. I have a tenderloin sitting in the the freezer that I was planning on grilling but after see what you have done I might want to do it in my smoker instead.    I think I'll sear it at the end on my  gas grill to get a nice char on it.  Good write up and photos.

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: BedouinBob on August 30, 2015, 11:00:31 AM

Looks great L&L. I did my last loin on the gasser but you have inspired me.  :)

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: ltdlld85 on August 30, 2015, 11:27:29 AM

What I didn't mention was our surprise at them cooking in only an hour!
I should have read the forum more closely before starting- :P
Didn't have the sides ready!
Thanks for the link to the discussion on rubs!

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: elkins20 on August 30, 2015, 11:31:25 AM

Your welcome, L&L in K.C. we have a BBQ store with one whole wall covered with differents rubs. Not sure if you have one there or not. Here is the link to the bbq store: http://www.thekansascitybbqstore.com/ I think they are a little more resonable than Amazon.

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: DivotMaker on August 30, 2015, 02:09:16 PM

L&L, nice job!  Really no need to brine tenderloins that long.  3 hours or so is fine. 

Title: Re: # 1. Second smoke. Pork Tenderloins
Post by: drains on August 31, 2015, 12:50:49 AM

Great job! Those look fantastic! I bet they taste even better. Thanks for sharing.