Smoked Pork Tenderloin

[HighOnSmoke]

This is a modified version of Chris Mark’s Three Little Pig’s World Champion Smoked Pork Tenderloin.  The only things that I
modified was I used Meat Church BBQ’s The Gospel instead of the Three Little Pig’s Touch of Cherry in the rub and I used
Rufus Teague’s Whiskey Maple BBQ sauce instead of the Three Little Pig’s Competition BBQ sauce. 

Here they are after a 24 hours soaking in brown sugar.


I gave them another coating of the rub and then put them on the Weber at 250 degrees. I am using the Slow n Sear, with the
drip n griddle pan, and am burning Kingsford blue with some cherry wood.


The sauce for tonight’s dinner.


The tenderloins were sauced at 150 degrees. I rotated them at 125 degrees.


They were pulled off the grill at 156 degrees and will be lightly tented for about 10 minutes.


One of the tenderloins sliced.


My plate with some mac n cheese and canned corn in the background.


I can see why this recipe won so many awards before it was replaced by pork butt by the KCBS.  I will be doing this one again
after I purchase the Touch of Cherry and their Competition BBQ sauce.

[Pappymn]

I would sure like a taste. Looks great

[teesquare]

Mike that looks KILLER!!!!

Would love to taste that. I do have some T-loins in the freezer....Come on weekend!

[tomcrete1]

Wow!!!

[N. Ontario Smoker]

Very Nice. Bookmarked for the weekend.

[Savannahsmoker]

That looks great and I am wondering how sweet it tastes?

[LarryO1947]

Yummy!!!! 

[ACW3]

Looks fantastic!!  I need to get a t-loin or two out of the freezer and give this a try.

Art

[hikerman]

Oh Yeah! Looks delicious Mike!

[smoker pete]

Wow!!!

X2 Mike!!     

[abcbarbecue]

Mike that looks amazing and you always dazzle us with your photographic skills. 

That final temp of 156 F put the meat in well done territory.  Is it still nice and tender at that temp?

[TMB]

Looks wonderful Mike would love to do one soon but Kimmie is on the Adkins diet and there's way to many carbs in that for her

[HighOnSmoke]

Mike that looks amazing and you always dazzle us with your photographic skills. 

That final temp of 156 F put the meat in well done territory.  Is it still nice and tender at that temp?

Was fairly tender at 156. I was just following the recipe on that. I will go to 145 next time for a little more juiciness. I wanted the bacon to crisp more, but I think it will be okay at 145 when I am cooking at 250 to 275.

[HighOnSmoke]

That looks great and I am wondering how sweet it tastes?

Amazingly Art it was not very sweet at all. I could tell the meat was a bit sweet but not like I expected. I used light brown sugar. It is possible if I would have used dark brown it would have been a lot sweeter. We liked it as it was so won't changed that.  Besides I am sweet enough! 

[TentHunteR]

WOW, WOW, WOW those look good!



Mike I don't think the dark brown sugar would've made a difference on sweetness level.  Dark brown sugar just has more molasses.