prudentsmoker
Member
My local grocery store had pork tenderloins for .95 cents/lb. limit 5, which I promptly purchased. Cut them in half (it is just my wife and I) sous vided them to 130 per the Anova site, vacuum bagged, then froze. Took one out yesterday and sous vided at 123 for an hour, let cool and then smoked in the #3 (with post oak) until it hit 145. Really good and a bargain!
