For my third PBC cook, I tried my hand at a couple pork tenderloins. They were a bit over a pound each.
For prep, I seasoned them with the PBC All Purpose rub a couple of hours beforehand. They didn't look like they had enough seasoning so right before hanging, I sprinkled them with a bit of the Beef & Game rub.
Started the coals, waited 20 minutes, tossed in a couple of chunks of apple wood, hung the meat. Cooker temp was running a bit hotter than in previous cooks, around 300 degrees. Not sure what was different (my previous cooks temp was steady around 260 or so).
I cooked to internal meat temp of 145, pulled them off and wrapped loosely in foil for a 20 minute rest. I have to say here I've always cooked pork to at least 165, but I've been reading that the new "done" for pork is around 140, so I thought I'd give it a whirl. I wasn't sure if I would enjoy pink pork, so I let it go a little longer to 145.
The meat was very tender and juicy, and had a great flavor. I think I would prefer it just a bit more well-done, so next time I'll try pulling it at 150...
Plated with a sweet potato with honey butter and a green salad. Pics below.
