caseydog
somebody shut me the fark up.
I have always grilled my pork tenderloins quickly with high heat to keep them moist. I like the idea of smoked tenderloins for flavor.
So, I did a search of the forum, and now I'm more confused than before. LOL
I'm thinking about doing an injection with some kind of fat. I use an olive oil based injection on turkey and that keeps the breasts really moist. Would that work well with a pork tenderloin?
Another question -- to sear before smoking or not to sear before smoking?
I'm also thinking that pork tenderloin is too delicate in flavor to stand up to a potent rub, so maybe just some basic seasonings, instead. Any comments?
Last, but not least, I found internal temperature targets from 140 to 195 in my search. I'm thinking that lower is better, but will an injection change that?
TIA for your help.
CD
So, I did a search of the forum, and now I'm more confused than before. LOL
I'm thinking about doing an injection with some kind of fat. I use an olive oil based injection on turkey and that keeps the breasts really moist. Would that work well with a pork tenderloin?
Another question -- to sear before smoking or not to sear before smoking?
I'm also thinking that pork tenderloin is too delicate in flavor to stand up to a potent rub, so maybe just some basic seasonings, instead. Any comments?
Last, but not least, I found internal temperature targets from 140 to 195 in my search. I'm thinking that lower is better, but will an injection change that?
TIA for your help.
CD