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This weekends test of the FE will be Pork Tenderloin.

I have 2. 1lb and 1.6lb and I've developed two different brines. 1 is my regular brine for reference since I know this taste very well. #2 is a bourbon pork brine.

I'll brine them both.

I also have Smokin Okie Oriental Marinade/Finishing Sauce but I'm not sure if I'll use or not, so I can test only the brines.

I'll report later.

Smokin
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