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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.

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