Overnight Butt and Pork Tenderloin Cook

disabledBGEWDE

<p />I rubbed with Dizzy Pig Coarse Ground Dizzy Dust, and I added a little garlic salt. The dome is about 275 degrees.[p]This is the 9PM first pic

Pakak

BGEWDE,[p]Ok, I gotta ask - WHY are you cooking the tenderloin overnight? It's generally thought of as being a cut that needs to be done over a higher heat, relatively quickly. Won't doing it overnight make it tough, with the low amount of fat and no collagen?

disabledBGEWDE

Pakak,
I will pull the Tenderloin at about 10-12 hours. It isnt a recipe that I have tried before, but one that a customer of mine has tried on his smoker.

Salmon

Pakak,[p]I agree, even when I cook pork tenderloins at about 250 degrees they are done in an hour or so. [p]
Rick

Drivr

<p />BGEWDE,
I hope that loin comes out all right. Here is a picture of the last one I did. Hmm might be a good idea for tomorrows supper.

disabledBGEWDE

<p />BGEWDE,
My 1:30 am Butt Check