Outdoor Cooking Equipment > Gas Smokers

Pork Tenders in the Smoker

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CaptJack:
Pork Tenders in the Smoker

Most of you know I buy PorkLoin BackRibs, and cut them down into individual "tenders", where
the butcher puts the cut/score marks in the slabs of meat. Then I marinate them in Italian
salad dressing, then sprinkle on some Montreal chicken seasoning and cook them on a hot
grill. They come out succulent



I thought I would try and cook them like ribs (without the ribs)

I planned on smoke/cooking these like I do my ribs - 3hrs in the smoker @ 200°, then sauced
& double wrapped in foil, then into my enclosed roaster in the oven for 2hrs @ 200°, then
left to rest.

WELL, it didn't work.... they came out dry, tough & over cooked
but the rub & smoke flavor was outstanding

I used the Penzey's BBQ3000 for a rub, then plastic wrapped and into the fridge over night

The plan was to put one of the slabs in the freezer after coming out of the smoker for a
future meal.

the other slab was then sauced, foil wrapped and into an enclosed roaster in the oven for 2 more hours @ 200°

to know: I ended up leaving them in the smoker 4hrs (probably too long)













Debbie's mom, Hazel thought we should have served them when they came out of the smoker,
with the sauce on the side

I thought I should have sauced them and reverse seared them on the hot grill for a few
minutes coming out of the smoker.

We all thought we should have skipped the extra 2hrs in the roaster, in the oven (over cooked)

all comments, ideas, & suggestions are solicited

CaptJack:
sliced thin, the pork will make great soft tacos served with picodegallo

smokeasaurus:
They sure look good. Betcha those tacos will be spot on!!

CaptJack:
"our failures become soft tacos ;-)"

teesquare:

--- Quote from: CaptJack on December 11, 2011, 03:52:28 PM ---"our failures become soft tacos ;-)"

--- End quote ---

Careful Jack....you may have just created a new signature line for yourself - and others ;D

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