Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on January 26, 2017, 07:46:02 PM
-
This is a modified version of Chris Mark’s Three Little Pig’s World Champion Smoked Pork Tenderloin (http://three-little-pigs-bbq.com/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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-hZNzxsT/0/L/CM%20TL%20012617-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-hZNzxsT/A)
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.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-zjFtmhq/0/L/CM%20TL%20012617-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-zjFtmhq/A)
The sauce for tonight’s dinner.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-3czzHrW/0/L/CM%20TL%20012617-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-3czzHrW/A)
The tenderloins were sauced at 150 degrees. I rotated them at 125 degrees.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-RvDjZQg/0/L/CM%20TL%20012617-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-RvDjZQg/A)
They were pulled off the grill at 156 degrees and will be lightly tented for about 10 minutes.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-ZDFRgqm/0/L/CM%20TL%20012617-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-ZDFRgqm/A)
One of the tenderloins sliced.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-J5ZnNpD/0/L/CM%20TL%20012617-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-J5ZnNpD/A)
My plate with some mac n cheese and canned corn in the background.
(https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-VvDnhn7/0/L/CM%20TL%20012617-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-VvDnhn7/A)
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.
-
I would sure like a taste. Looks great
-
Mike that looks KILLER!!!!
Would love to taste that. I do have some T-loins in the freezer....Come on weekend! ;D
-
Wow!!! :thumbup:
-
Very Nice. Bookmarked for the weekend.
-
That looks great and I am wondering how sweet it tastes?
-
Yummy!!!! :thumbup:
-
Looks fantastic!! I need to get a t-loin or two out of the freezer and give this a try.
Art
-
Oh Yeah! Looks delicious Mike!
-
Wow!!! :thumbup:
X2 Mike!! :thumbup: :thumbup:
-
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?
-
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
-
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.
-
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! 8) ;)
-
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.
-
Seriously gorgeous food, and great pictures!! Totally mouthwatering!
-
Just one word . . . Dayum, Mike, . . . . . Dayum ! ! !
BD
-
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! 8) ;)
OK than if it is not overly sweet than I will give it a shot and thanks.