New PROBE test run on pork tenderloins 👀

[Smokin3d]

Got new probe in for 3D and gonna test on pork tenderloins. (As we all know something went wrong on my first brisket). So I decided to smoke something quicker than a pork butt so can sit and monitor it. Got the loins lubed and rubbed letting sit in fridge for awhile cause it's only 1:00pm.

One loin is getting 3D probe and other one I'm using the thermoworks DOT probe.

 

[NDKoze]

<Anxiously awaiting your results. 8) >

 

[BedouinBob]

Hey John, I'll be interested in your Old Mule impressions too.  8)

 

[Smokin3d]

Don't no if I will bust into the old mule or not cause I have other bbq sauce open but I wanna try so bad! I will wait till later to see if I will open one up after a couple of beers to persuade me.
Which old mule would you like to see open? Original-hot or mustard?

 

[Grampy]

I'm a big fan of hot stuff, so I would go with the hot.

 

[ibbones]

I'm a big fan of hot stuff, so I would go with the hot.

Another shout out for the HOT!
Also, watching for the good word on the probe.

 

[Smokin3d]

Ok the hot has top vote so far.
Well I'm killing time before I smoke and decided I need to clean the MES30 cause I have neglected it for a long time and it needed cleaned (I wouldn't no why). I cleaned it on the tail gate of the 55 and last week picked up a couple 12 packs of twisted tea (adult beverages) if you guys have seen this or had it you know that on the boxes people send in pics of what they have done with the boxes or what they made.
So I decided since they were in the back of 55 I would make my display.

 

[Smokin3d]

And here we go!  4:10pm in smoker.

 

[Smokin3d]

30 mins into it and 3D is at 94 and the DOT is at 110 but has smaller loin. Smoking at 225 degrees.

 

[DivotMaker]

If I may, I'd like to give you one suggestion for tenderloins, John...  Since they are small, and tend to flatten-out, when you lay them on the rack, I take the two halves (most are packed 2 to a package) and tie them together with butcher twine.  If you tie them about every 1 - 1.5 inches, they maintain a round shape, and cook so much more evenly.  I usually mate the thin end of one with the thick end of the other (they always seem to be thicker at one end).  If you choose to keep them separate, still tie them, as the round shape smokes more evenly.  I put the probe in the end, between the two halves.

Let us know how it goes!

 

[Smokin3d]

PROBE WORKED GREAT!!!!!!!!! Tenderloins are almost gone! The hot old mule has a bite to it!!!! But is a great sauce!
Boy loves it! Not the hot one tho.

 

[DivotMaker]

Woo Hoo!  Knew it would, John - great to hear! 8)

 

[ibbones]

Glad the new prob worked. 
Love the pic of the boy.  Reminds me of mine at that age.  He would be sitting on top of the smoker doing the same thing.

 

[Smokin3d]

Lol yes he is a lot of fun. Tony I have seen and read where ya tie the loins but mine come out pretty good and moist. In the picture I posted right before I turned the smoker on you can see there on a seafood tray that has small holes and allows me to scrunch up the lions to help hold its shape better.
I like your ideal of tying together cause some times there not in the best of shape.

 

[DivotMaker]

Yeah, John, that's why I tie them.  So many times, they are kind of uneven and ragged.  Tying keeps them uniform enough to get consistent results.  It's the only reason I recommend it.

 

[EFGM]

Great news John, on the probe and the Old Mule too!