I like my butt rubbed and my pork pulled.
Member since 2009
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Pork Tenderloin
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Trimmed and glazed with a made-up marinade of rub, salt, pepper, brown mustard, brown sugar, and balsamic vinegar. Was gonna wrap in prosciutto but it wouldn't separate nicely so I skipped that. Not sure of the cook temp but thinking 375* indirect until about 125* internal, then direct to char up to 140*. More to come later tonight. 9am and they are resting in the chill box. Have a great Sunday!
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Gonna be a good one!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Got the Blackberry BBQ sauce ready. Recipe here but I did add the fresh blackberries; https://www.homeandplate.com/blog/ohio-pork-tenderloin-sliders-with-a-blackberry-barbecue-sauce?format=amp
I like my butt rubbed and my pork pulled.
Member since 2009 -
I save this from the Forum for pork tenderloin - although I prefer for cook to 125 and let rest. Makes for great sandwich leftovers too!
I do them 400° raised direct on my AR. Typically they take about 25 min to reach 140°. I flip at the hallway mark. No sear necessary. They have a nice crust, and still a little pink on the inside.
New Albany, Ohio -
Thanks @THEBuckeye. I did decide to go raised direct. I have this raised rig piece that I got on here long ago. 400 for 25 min until 140 you say? Sounds good. And I did NOT put fresh blackberries in the sauce. Just added some more blackberry jamI like my butt rubbed and my pork pulled.
Member since 2009 -
This technique from a fellow Buckeye was dead nuts on. I may have even let the small go a little too much over 140*. Only sauced one of them. Damn good.I like my butt rubbed and my pork pulled.
Member since 2009
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