jcboxlot
New member
Finished and cooked. St Louis cuts.
Left side was coffee rub for the wife, right side was Oakridge for me. Did sauce these at the end (last hour).
I think the leftovers will be better grilled up tomorrow.
Website from the package. http://www.tenderchoicepork.com/
I did cherry wood and 5 1/2 hours no look with juice kicker touching the box (which makes a huge difference) .
I'd say these are better than the smithfields which are at most wally worlds (walmart). I've yet to try the IBT's? which are at the club stores.
Now the editorial................
I like to do the slabs from the local butcher. If you look at the finished "cut" picture you can just scream these were / are injected. Again, these were St Louis cut spares. They cut up and looking like tenderloins!
I'm still learning and trying different pork, but I think my taste likes the butcher shop slabs.
If I want a pork tenderloin I can cook one up in 20 mins on the gasser.
Comments appreciated.
PS Smoke and taste was great, just thinking out loud on the meat cut.
Left side was coffee rub for the wife, right side was Oakridge for me. Did sauce these at the end (last hour).
I think the leftovers will be better grilled up tomorrow.
Website from the package. http://www.tenderchoicepork.com/
I did cherry wood and 5 1/2 hours no look with juice kicker touching the box (which makes a huge difference) .
I'd say these are better than the smithfields which are at most wally worlds (walmart). I've yet to try the IBT's? which are at the club stores.
Now the editorial................
I like to do the slabs from the local butcher. If you look at the finished "cut" picture you can just scream these were / are injected. Again, these were St Louis cut spares. They cut up and looking like tenderloins!
I'm still learning and trying different pork, but I think my taste likes the butcher shop slabs.
If I want a pork tenderloin I can cook one up in 20 mins on the gasser.
Comments appreciated.
PS Smoke and taste was great, just thinking out loud on the meat cut.
