Food Smokers and Smoking Tips/Tricks/Techniques

I appreciate the effort, cowpoke!

 

So Costco was out of pork belly, tri tip and brisket. I found some pork tenderloin. Who’s got some good recipe for pork tenderloin?

 

"On point" or any other pitfaced rub...

 

Wrap it up and smoke it at 250 until its done. I also marinate my pork in teriyaki sauce I make and throw some rub on the bacon before smoking.

 

Me personally.. I'd cut it into 3 pieces.

Piece #1 I'd cure and hot smoke into Canadian bacon. (I personally would use Pops wet brine but so many people have opinions about wet/dry etc) I've had success with both wet and dry but it would be a your own personal choice.
https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

Piece #2 I'd cut into thick cut boneless pork chops and make stuffed pork chops!!

https://spicysouthernkitchen.com/garlic-parmesan-stuffed-pork-chops/

The last piece you can rub and smoke.. remember there's not a lot of fat so wrapping in bacon or a bacon weave will help with that.

 

He said he has a tenderloin...I think the recipes you mentioned u meant for a loin right?

 

If it’s marinated then just throw it in the grill it is like to be seasoned enough lol

if not then whatever rub u desire, pf spicy is a good option
Indirect grill/roast at 350 til 145 it. Should be like 20-30 min. Rest a few minutes then slice 1/4” medallions

 

Yeah tenderloins don't take long to cook and do dry out fast. Loins can too. I do tenderloin like you do.

I cut my loins into 3 pieces also but make Canadian bacon out of all 3 with different seasoning on each. And score differently etc.



I have roll cut them before and stuffed with cheese, ham, whatever and put them on the rotisserie. Tenderloins not so much.

Broke in the 26" tonight. With wings of course. Lot more room now.





Why is there always snow in my pictures? Be gone soon, just not soon enough.

 

Haha that's what I get for drinking and social mediaing!

Ignore all that unless you buy a loin!

 

It hit 85F here today, I’d gladly take some of that snow....and a couple of those wings.

 

Was able to score some prime ny strips from Costco yesterday. I also grabbed a choice brisket flat because I figured what the hell...then got told in the checkout only one beef item. So the obvious choice was:

 

No quarantine for me, so today’s like any other Saturday. Got a 9lb butt on the pit boss this morning. I had to supplement my spicy meat massage with some other rub due to being low and it actually came out quite good!

 

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Stole from Weber page

 

On Point chops. Mesquite.

 

20 pounds of potential lockdown pork butt. Regular pitfaced. Big one is still going.

 

Details...

 

Rubbed with regular pitfaced meat rub and sprayed a mixture of apple cider vinegar and apple juice whenever i felt like it. Smoked at 230 on my Rec Tec Bull with a mix of lumberjack pecan, competition blend and char hickory. No wrap or crutch and the little one was done at 16 hours and the big one is coming off at 21 hours.

 

Started to try to quote all of the Pitfaced cooks going on, but it ended up being a BUNCH.

Appreciate all of the support, folks! Everything looks awesome.

I did a tomahawk last night. I was going to do a brisket today, but opted for a little extra time with my head on the pillow. It felt good. Now that I'm having to work from home anyways, I can cook that thing any day this week. Can't remember the last time I casually cooked a brisket on a Tuesday.

How are you getting along, Mike? You and @Bigdaddy4760 were the first two I thought of as being good and ready to hunker down in the event of some level of home confinement. Ya'll will doing juusssstttt fine.

Top one looks, um, interestingly shaped.

Really nice marbling in those strips! Gonna turn out real nice.