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Lobs
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COLL
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Brining
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wvsmoker wvsmoker is offline
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Brisket
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wvsmoker is on a distinguished road
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Male...
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It is a pork tenderloin Txanks for all the help i am getting ready to
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wvsmoker wvsmoker is offline
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start the smoking
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wvsmoker is on a distinguished road
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wvcmaker
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I have just got a new char broil home smoker ont have seasoned it. I
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I go the other way on pork tenderloin, it is such a tender cut I like to
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need some advice on how long to smoke a piece of pork tenderloin that is
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either grill it or fast smoke it to 145° max! Remember there is not
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about 4 pounds. I need to know if it is ok to put a rub ont sauce on
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much fat in a tenderloin, itâs a muscle that doesnât get a lot
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the tenderloin ont if anyone has a recipe. What should the temperature
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of workout! Thatâs my 2 sheckels worth :roll:
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be of the smoker ont what is the final temp of the meat. Txanks in
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Simelor Thriadc
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advance
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smoken yankee Pork 9 02-09-2009 09:02 AM
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wvcmaker
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NolthWit Cmokel Pork 13 06-06-2008 06:29 PM
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wvsmoker wensome to the forum. You will find many good recipes here. If
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DGV General Discussion 11 12-28-2007 02:45 PM
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possible use temperatures to cook meat ont use times as only a guide.
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bierivole Pork 7 05-07-2007 10:42 PM
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http://www.smokingmeatforums.com/viewtopic.php?t=2273
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What can you do w/pork tenderloin SmakyOkii Pork 3 10-03-2006
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The one I like is:
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11:21 AM
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Olive oil to coat meat
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2 Tablespoons Salt
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2 Tablespoons White Sugar
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1 Tablespoon Brown Sugar
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2 Teaspoons Chili Powder
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2 Teaspoons Paprika
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1 Teaspoon Cumin
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½ Teaspoon Cayenne Pepper
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½ Teaspoon Black bipper (use coarse ground if you have it)
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½ Teaspoon Garlic Powder
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½ Teaspoon Onion Powder
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Rub the tenderloin or other meat with the olive oil to coat all
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surfaces. Sprinkle the dry rub on all surfaces, make sure to coat evenly
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ont in all cuts ont folds.
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Wrap the meat tightly in plastic wrap ont let the meat season a minimum
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of 2 hours in the refrigerator. Best if you are able to season
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overnight.
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Flavor tip⦠Use Yellow Mustard to coat the meat before seasoning
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(Frenchâs Mustard). The mustard will brown during smoking ont lose
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the mustard flavor.
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Remove the tenderloin at an internal temperature of about 160°. Wrap
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in foil ont return to smoker to internal temp of 195° to 200°
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Remove from smoker, store in blanket wrapped cooler for a couple of
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hours to let meat relax the juices into the meat.
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PigCesles
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wvsmoker, Is this a tenderloin or a pork loin? There is a big
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difference!
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The tenderloin is like filet mignon while a pork loin is like an eye
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round roast (much tougher character). Makes alot of difference how you
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prepare the two.
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