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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! ;D
tomcrete1:
Wow!!! :thumbup:
N. Ontario Smoker:
Very Nice. Bookmarked for the weekend.
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