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Sliced thin that will make a great stacked sandwich!
It did not make it for thin slices. I had range qualification today and brough the left overs in a Ziplock bag. My coworkers said it was phenomenal. I can't describe how good it was. I definitely cracked the code on this one.
Notes: The brine was 4 cups water to 2.5 tablespoons of Morton's coarse sea salt. I let the brine sit in the fridge for about three hours before I place the tenderloin inside. I brined for 24 hours. I used Kinder's (salt, pepper, and garlic) rub and 2 ounces of applewood. I smoked at 275 until the internal temp was 142.
I am going to try this again on Thursday and see if it was beginners luck. I'll let you know.
