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Trying a new to me way for pork tenderloin
FanOfFanboys
Posts: 2,620
Did a salt brine for a couple hours then Meathead's cowboy coffee rub. Doing with lid up, flipping/rotating every 90 seconds or so, raised direct
See how it turns out
See how it turns out
Boom
Comments
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Looks like a winner! (although, how well was the meat seasoned? 2 hours sounds kinda short for that thick of a cut....)
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Botch said:Looks like a winner! (although, how well was the meat seasoned? 2 hours sounds kinda short for that thick of a cut....)
Dry brine with salt was 2 hours. The rub went on maybe 30 before grilling. It pretty much all remained once done cooking. I was actually thinking about using less of it next time, a thinner coatBotch said:Looks like a winner! (although, how well was the meat seasoned? 2 hours sounds kinda short for that thick of a cut....)Boom
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