ltdlld85
New member
Second smoke results:
2 pork tenderloins total weight 2.4 lbs
Used Divot's pork loin brine recipe (1/4 )on one loin ( should have been 1/8 recipe)
Brined 1 loin 13 hours ( should have been 4 hrs)
Coated both in mustard
Applied Meyers Elgin smokehouse BBQ rub on one end of each
Applied Stubbs Bar BQ all natural spice rub of other end of each
(Couldn't find Famous Dave's rub locally)
Tied up thin ends to match thickness of other end.
Rest in refridge 5 hours
Smoke
2 oz mesquite 1 oz pecan chips in foil boat ( too much wood)
1/2 pan water next to firebox
Thermometer in each loin
Removed at 1 hour IT 150.
Broiled 5 min each side @ 500 in oven
Wrapped in foil, covered with towel 30 minutes
Both were very tasty and moist.
The one end on the brined loin with the Stubbs rub was very very salty
To us. The Meyers end was good on both loins.
( we have been on low salt diet a long time)
2 pork tenderloins total weight 2.4 lbs
Used Divot's pork loin brine recipe (1/4 )on one loin ( should have been 1/8 recipe)
Brined 1 loin 13 hours ( should have been 4 hrs)
Coated both in mustard
Applied Meyers Elgin smokehouse BBQ rub on one end of each
Applied Stubbs Bar BQ all natural spice rub of other end of each
(Couldn't find Famous Dave's rub locally)
Tied up thin ends to match thickness of other end.
Rest in refridge 5 hours
Smoke
2 oz mesquite 1 oz pecan chips in foil boat ( too much wood)
1/2 pan water next to firebox
Thermometer in each loin
Removed at 1 hour IT 150.
Broiled 5 min each side @ 500 in oven
Wrapped in foil, covered with towel 30 minutes
Both were very tasty and moist.
The one end on the brined loin with the Stubbs rub was very very salty
To us. The Meyers end was good on both loins.
( we have been on low salt diet a long time)
