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Smoked Pork Tenderloin
Basscat
Posts: 803
Pork Tenderloin, reverse sear. Rubbed with salt, pepper, thyme, and sage. 250ish indirect on the Mini Woo with pizza stone and a couple of pecan chunks until about 120.
Rested the meat under foil for a bit then fired it up and seared direct until 145ish.
Absolutely wonderful.
Rested the meat under foil for a bit then fired it up and seared direct until 145ish.
Absolutely wonderful.
Comments
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Ummmm .... ummm... umm.... Looks awesome ...XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Send some my way... Looks greatCharlotte, 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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Nice!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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nice
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This is on my short list of upcoming cooks. Great job - looks great!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I'm cooking my first one tonight....about how long did you have your pork on the indirect?
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