Anyone got a pork tenderloin recipe/technique that delivers good/tender/moist sliced tenderloin?
GBA (Ga. BBQ Assoc.) does a pork LOIN category vs. KCBS's brisket.
I can cook a tasty pork LOIN, but they're always dry. Ideas of
how long to cook at 250 degrees? Injection? Wrap? Any ideas to get it
*** my bad; said tenderloin earlier and is still in the subject line ***
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Last edited by Lake Dogs; 07-27-2010 at 09:39 AM..