Tatanka
Knows what a fatty is.
I got a nice boneless pork tenderloin at Costco recently for $1.59/lb.; 7.5 lbs. We've got heavy weather coming Sat/Sun and my son's 34th birthday celebration is on Sunday at our home. I don't have a roofed area yet to Q in; time to think strategically.
Trimmed the tenderloin fat cap and silver skin, inserted whole/half garlic cloves in slit pockets in the meat and then it was time for slather/rub. I don't like my former pork rub and sauce and want to come up with a better one, so I tried boiling it down to its essence: The bitterness/sourness of the vinegar in mustard, the sweetness of brown sugar, and that extra thing that ground cumin does with pork. So, that was my slather/rub, brushed on after fully mixed. Smoked the two 10-12" pieces at 260-280F with 3 chunks of applewood and 1 of cherry. Pulled at 130F IT (internal temp for new folks) and wrapped tight in heavy aluminum foil to rest, then back in the fridge.
The meal is Sunday 2pm, so around 1pm I'll put them in a 350F oven to finish cooking up to 160-165F (maybe with a hit under the broiler to crisp the outside), rest and serve. I know that I've broken the rules by not having the process photographed thus far, but I WILL photo it from here on. If this works as well as I think it's going to, it will be worth spending a day in BBQ Brethren jail for my photo-slackness so far!:biggrin1:
Trimmed the tenderloin fat cap and silver skin, inserted whole/half garlic cloves in slit pockets in the meat and then it was time for slather/rub. I don't like my former pork rub and sauce and want to come up with a better one, so I tried boiling it down to its essence: The bitterness/sourness of the vinegar in mustard, the sweetness of brown sugar, and that extra thing that ground cumin does with pork. So, that was my slather/rub, brushed on after fully mixed. Smoked the two 10-12" pieces at 260-280F with 3 chunks of applewood and 1 of cherry. Pulled at 130F IT (internal temp for new folks) and wrapped tight in heavy aluminum foil to rest, then back in the fridge.
The meal is Sunday 2pm, so around 1pm I'll put them in a 350F oven to finish cooking up to 160-165F (maybe with a hit under the broiler to crisp the outside), rest and serve. I know that I've broken the rules by not having the process photographed thus far, but I WILL photo it from here on. If this works as well as I think it's going to, it will be worth spending a day in BBQ Brethren jail for my photo-slackness so far!:biggrin1:
ray:
