Let's Talk BBQ
FORUM SPONSORS => Cookinpellets.com => Topic started by: smoker pete on June 26, 2017, 02:16:55 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKsmokedTenderloins06252017/PorkTenderloin7_zpsxkubhtyt.jpg)
Don't you just love the smell of Hickory in the afternoon? I must admit that cookinpellets Premium Perfect Mix certainly fits that bill for me. I have no clue what the mix is but I would venture to guess that there is a lot of the 100% Hickory in these pellets. Decided to smoke a couple of pork tenderloins at 225ºF for about 2 hours to an internal temperature of 145ºF. The tenderloins were smoked to perfection and were so moist and tender they easily cut with a fork.
Enjoyed the scrumptious Low-Carb dinner last night ... with the exception of the two pieces of buttered toasted roasted garlic bread ... After all, man does not live by Low-Carbs alone.
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKsmokedTenderloins06252017/PorkTenderloin5_zpsw3q3cyfd.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Pork/MAKsmokedTenderloins06252017/PorkTenderloin6_zpsl9pwqlsn.jpg)
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Looks Great Pete! I had to look twice it almost looked like Ham! :)
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Fantastic. I would like a plate plz.
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Looks Great Pete! I had to look twice it almost looked like Ham! :)
Me too. I always overcook pork tenderloins. I will give you method a try
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Looks Great Pete! I had to look twice it almost looked like Ham! :)
Me too. I always overcook pork tenderloins. I will give your method a try
Oooops!! I meant to post that I used cookinpellets Premium Perfect Mix and not 100% Hickory. I have edited my post to reflect that fact. As I stated, I believe the Perfect Mix probably uses a lot of the 100% Hickory as a base (just a guess on my part) and mixes in Cherry, Maple, and Apple. Even though I only open the lid of my MAK to take photos I often go outside to get a whiff into my old snoze!
My educated guess is that the Cherry pellets may be a contributing factor to give it that pinkish color. It didn't taste like ham but it was delish ...
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Something about cherry wood that really helps with the color on anything , especially poultry..personal opinion. .☆´¯`•.¸¸. ི♥ྀ.
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Something about cherry wood that really helps with the color on anything , especially poultry..personal opinion. .☆´¯`•.¸¸. ི♥ྀ.
I concur 8)
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Fantastic looking pork
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Me too. I always overcook pork tenderloins. I will give you method a try
Same here
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Fantabulous Pete!
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WOW!! Looks great!
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I'm just a backyard jack, but 145 is the limit for me with tenderloin. I have found that it leaves the meat juicy - not dry at all. I got that tip from the interweave somewhere and it makes a difference with tenderloins.