Let's Smoke Some Meat!

[2manymustangs]

Got this bad boy ready to get smoked in the morning. I see some smoked pork tenderloin tacos in my afternoon forecast. I was curious about the tenderloin versus the shoulder. Will have to try that next time.

I like a pork loin for a sandwich allot but for my taste its kind of dry, I like a heavy spice crust like your doing on the pork loin, like a prime rib... The pork shoulder (boston butt) has allot of marble/fat sinew layers that have to be tenderized/cooked out with the slow smoke/heat THUS the "pork steak" which makes the roasting/tenderizing from the smoke MUCHO easier. Just have your butcher slice it across the bone, give it a whirl Jordy, I think you will dig it... When they start to fall apart while flipping them (after a few hours of slow smoke) you know your getting close... When done perfectly you eat 100% except for the bone...

Our Maulls bbq sauce is somewhere between a N.C. vinegar/tomato sauce and a KC sweet/smoky sauce... AND is the nations OLDEST bbq sauce label...

I like to make a MOP sauce from vinegar/garlic/salt/pepper/diced onions/Worcestershire/water/cooking oil (bring to a HOT simmer and let cool) that I dunk the pork steaks in as they start to dry out... At the end of the cook I drain off all the liquid and add the Maulls bbq sauce with the softened onions... It's pretty amazing, kind of tangy/vinegar/sweet flava for the smokey pork steak... The same works great on chicken thighs as well, after three hours indirect heat the chicken thigs are sooooo soft and perfecto...

http://www.maull.com/