Hey 2Fategghead ~ Injected Tenderloin Results

thirdeye

I liked it! You get a big thumbs up as this filled in an important missing link in my Lite Brine injection testing. I will do at least one or two more cooks for conformation... but for now I don't think anything needs to be changed. Another plus is that I've learned I can get more generous when injecting loin and chicken.

For those of you that missed 2Fategghead's post from earlier... here is the link....Earlier Thread

So, Following 2Fategghead's lead, I made 1 quart of Lite Brine and I mirrored the amount of brine injected (I used 5 to 6 ounces per tenderloin) then put them in a zipper baggie with the remaining brine for 1-1/2 hours, then rinsed and rested in the fridge for an hour. I pulled them off the cooker at 147° and rested about 5 minutes.

Hoss

LOVE IT!Why go so high on the I.T.?I like to pull @ 135 and rest.I'm guessing the injection adds enough moisture that one can go higher I.T. without the risk of drying out.

thirdeye

Yes, you can overshoot the internal of injected meats a few degrees and still be okay.

I actually like to serve mine at 145°, which means it comes off the pit sooner than that. This one got away from me, a reminder to myself that brined meats will cook a little faster. Hehehee. Anyways, 147° was the actual number on this cook... just tellin' it like it was.

Hoss

2Fategghead

Great to hear Wayne. I feel good in knowing I contributed in your research. I did like the way I cooked my tenderloins and love the end result. Thank you for saying. Tim

thirdeye

You're welcome. And you really did jumpstart the injectable brine idea, sending it in a whole different direction.

Since I had been focusing on loin and chicken, there is no telling how long it would have taken for me to ever shoot a tenderloin.

Ross in Ventura

Thanks Wayne and Tim for the inspiration, I'm going to do this soon

Ross

2Fategghead

I hope you enyoy it as much as we did Ross. :P Tim