Smoked Pork Tenderloin with Michigan Cherry Glaze

[Pappy]

Smoked Pork Tenderloin and used the recipe from my new best friend, Chris Lilly's, Big Bob Gibson's BBQ Book. I used the indirect method. When nearly done I painted it with the Michigan Cherry Glaze. Cooked it on the weber performer and used a small piece of Black Cherry wood and kingsford blue.

 

[swibirun]

I came so freaking close to making this one today!

 

[tamadrummer]

Wowsers that looks so good! I really wish I took the kettle out tonight now. I let the wife cook our cornish hens in the oven and even though it was awesome, I really need to taste the hickory. I am jonesing and your pron makes me jones even more!

 

[Twelvegaugepump]

Love the color that gives.

 

[Ken V]

one of my favorites!

 

[tmehlhorn]

I am gonna have to try this one

 

[SteevieG]

Is it like this one?

http://www.porkfoodservice.org/File...letter/1/Barbecue Pork Chef Lilly Recipe .pdf

I'm doing this tomorrow.

 

[bluetang]

I'd slap that sideways, up, down, North, East, South and West! Primo color.

 

[Boshizzle]

 

[Pappy]

Is it like this one?

http://www.porkfoodservice.org/File...letter/1/Barbecue Pork Chef Lilly Recipe .pdf

I'm doing this tomorrow.

It might be the same thing. Real close. I don't remember theminced onion. Glaze looks the same.

 

[HeSmellsLikeSmoke]

Great looking loin. I guess I am gonna have to break down and get that book now.

 

[Hugo]

I just had to clean my keaboard.... again!

 

[Pappy]

My timing wasn't good when I cooked it. It had a long stall. Took for ever for it to come up to temp. It stalled a 139. It was 1 - 1 1/2 hours behind of when we planned to eat. I think it could have went a little higher. I took it off at 160. Maybe it was just a tough pig. I don't know if cooking it longer would have made it tender. I din't care for tough pour. I tried to eat some of the leftovers and they were tough too.

 

[WvSmoke]

I love the color the glaze gives it! Sorry to hear it was tough. I have never been a fan of smoking loins, I generally grill 'em. My buddy smokes them all the time, and to me they are always tough. He is just learning and until a few months ago wouldn't cook anything but burgers and dogs :tsk:

 

[Pappy]

Great looking loin. I guess I am gonna have to break down and get that book now.

I got it at wal-mart. They delivered it to the house in 2 days. It was around $18 with shipping. I went to Barns & Noble to look for a BBQ the other day. They wanted full sticked price. :shock: I passed.

 

[Pappy]

I love the color the glaze gives it! Sorry to hear it was tough. I have never been a fan of smoking loins, I generally grill 'em. My buddy smokes them all the time, and to me they are always tough. He is just learning and until a few months ago wouldn't cook anything but burgers and dogs :tsk:

I indirect "grilled" them on the weber at 250-275. It was in the maranade for about 18 hours.

 

[Redhot]

Ooooh, beautiful! I would love to see that sliced!

 

[Al Czervik]

Looks very tasty Pappy! :thumb:

 

[Will32Rod]

Looks outstanding. I am off work Mon, Tues, Wed, And Thurs. So pork tnderlloin is on my to do list for sure after seeing that.
Thanks!