Bourbon Pork Tenderloin cooked to IT of 140 after marinating for >24hrs. Cook time approximately 1hr at INDIRECT/325-350. Served with roasted potatoes and onions and Fresh off the vine tomato with mozzarella, basil and 18yr aged Balsamic Vinegar. As we were doing the initial cut/taste: "Ridiculously good!!!!!".
This after doing a 6-7lb butt yesterday - it to was very good. Not as good as usual because this one was not brined/injected like we normally do. Still very good none-the-less.