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Pulled pork tenderloin (try) Dukes - RRP

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Mickey
Mickey Posts: 19,674
in EggHead Forum
Never tried this before. On Mini Max with Woo and platesetter. Thanks RRP for Mayo idea. image
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • fence0407
    fence0407 Posts: 2,236
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    Looks like a good start
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • Mickey
    Mickey Posts: 19,674
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    image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    I have never tried making pulled pork from tenderloin nor tried RRP's mayo deal before.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Smokinpig
    Smokinpig Posts: 739
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    What temp are you shooting for? I would imagine at pulling temps for a pork butt it will be close to jerky.

    LBGE Atlanta, GA


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  • tazcrash
    tazcrash Posts: 1,852
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    Here I am fighting to get family to eat pork loin medium rare, and you want to pull it? 

    interesting. waiting to see the results

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I wouldn't have thought there was enough fat or connective tissue in a tenderloin. Would just dry out on ya. Maybe the mayo adds enough fat? :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Mickey
    Mickey Posts: 19,674
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    Smokinpig said:
    What temp are you shooting for? I would imagine at pulling temps for a pork butt it will be close to jerky.

    May end up in the trash but shooting for 200
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Mickey, with Dukes, go yellow or go home!
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  • Mickey
    Mickey Posts: 19,674
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    Going for 200/203 to pull. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SGH
    SGH Posts: 28,791
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    Standing by for the finale. Thus far, do you enjoy the MM as much as the mini? Just curious my friend as it was your liking of the mini that swayed me to buy one.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GATraveller
    GATraveller Posts: 8,207
    edited November 2014
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    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Mickey
    Mickey Posts: 19,674
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    GATraveller said:
    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    L-)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    @Mickey, the blue?  What the heck.  Just teasing you buddy.  Sometimes I get the blue label too.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • Mickey
    Mickey Posts: 19,674
    edited November 2014
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    tarheelmatt said:
    @Mickey, the blue?  What the heck.  Just teasing you buddy.  Sometimes I get the blue label too.  

    Married 45 years to an RN who thinks I am a tad heavy.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot. imageimageimage
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • jcaspary
    jcaspary Posts: 1,479
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    New ideas to try.  Love it...
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • GATraveller
    GATraveller Posts: 8,207
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    Mickey said:
    GATraveller said:
    What does that say on your Thermapen?
    is that a temp cheat-sheet?

    L-)
    Not at all.  I have CRS and therefore have to dig in the junk drawer to find the one I printed out years ago.  That's a great idea!!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Mickey said:
    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot.
    Glad you liked it. Are they any better than 400° raised direct for 5 minutes per side? A 20 minute cook for some VERY tender and tasty porkT. I forget the finish temp - maybe 135ish? The only way I've ever done 'em.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GK59
    GK59 Posts: 501
    edited November 2014
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    I to take them off at 135*. 177 is like a burnt boot to me. 

    Smitty's Kid's BBQ

    Bay City,MI

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  • Mickey
    Mickey Posts: 19,674
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    Carolina Q said:
    Mickey said:
    Outstanding Good Cook. 350 indirect to 200. Took 2.5 hours. Will do these a lot.
    Glad you liked it. Are they any better than 400° raised direct for 5 minutes per side? A 20 minute cook for some VERY tender and tasty porkT. I forget the finish temp - maybe 135ish? The only way I've ever done 'em.

    Did this a day or so ago. It is also very good. image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    @Carolina Q you have to try this and don't forget the Dukes mayo.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me brother Mick. Question, what's the difference in Duke mayonnaise and any other mayonnaise? Never have tried the Dukes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,674
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    SGH said:
    Looks like a winner to me brother Mick. Question, what's the difference in Duke mayonnaise and any other mayonnaise? Never have tried the Dukes.

    Was told of it a couple of years ago on the forum. Tried it and never looked back. To me it just has a much fresher taste.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    @RRP was sure correct in mayo over mustard. Now to try burgers with the Dukes crust.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Now I have something new to cook. Thanks Mickey.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Mickey
    Mickey Posts: 19,674
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    JRWhitee said:
    Now I have something new to cook. Thanks Mickey.

    For just Linda and I had a little left over. But next cook will do at least 2. Just no idea I'd I would have to toss it or not.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Carolina Q
    Carolina Q Posts: 14,831
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    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bodski
    bodski Posts: 463
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    Looks great, @Mickey. I would have thought that a tenderloin at 200 would be way too dry. The mayo must add the right amount of fat content.

    By the way, I agree on Dukes. Don't know why, but it just tastes better to me. Never tried the blue label - can't get past the yellow/black one :).

    Cincinnati

    LBGE, Weber Kettle

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  • SGH
    SGH Posts: 28,791
    edited November 2014
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    Carolina Q said:
    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    That I know of, we don't have Dukes either. Hellmanns, Kraft, and Blueplate are the name brands in our area. Of course we have all the store brands but they are usually lacking. Going to try and order some Dukes.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mickey
    Mickey Posts: 19,674
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    SGH said:
    Carolina Q said:
    I'm running low on Dukes and I can't buy it here. I can get more next time I visit Mom, but Hellman's is fine too. Never compared them side by side. Think I'll get a small jar of Hellman's when I go to the store and have a taste test.

    That I know of, we don't have Dukes either. Hellmanns, Kraft, and Blueplate are the name brands in our area. Of course we have all the store brands but they are usually lacking. Going to try and order some Dukes.

    I am sure any will work.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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