Whats on The BBQ?

[2manymustangs]

24 oz. small loin for 2 people or so.

Rinse and pull loose fat from loin.

Rub with olive oil.

Little bit Cajun, little bit Johnny salt, little bit Pork rub.



Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.


This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


OK, almost 5 hours in the fridge!

Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

In Traeger on Smoke.

Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!








2 Hours on smoke, only 117 IT.

Time to jack it to Hi and monitor IT to 155!

Shouldn't take more than 20- 30 minutes tops.



Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.



Perfect smoke ring for a small loin!

Sliced about 1/2" thick, juice squirted out as it was sliced.




Plated!!
It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

Probably the juiciest tenderloin I've ever cooked.
Flavor was off the hook!

There is a constant debate on the grilling forums about pork loins.
Some say slow and flavor...some say fast and juicy.

I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
This works on any size tenderloin.
Enjoy!!

[ChumpChange]

I know.....it's from this weekend but I Q'd enough for leftovers tonight!

[SBS933]

I love a 7 minute Ribeye, my specialty is Babybacks with shishkabobs. Smoking, It's all about St. Louis Ribs.

[Wendi]

Ok I'm literally drooling right now. All this BBQ is making me HUNGRY!!! HUD we will bring more mushrooms.

[Eli]

Ok I'm literally drooling right now. All this BBQ is making me HUNGRY!!! HUD we will bring more mushrooms.

I'm gonna throw in a few pounds and steal from you

[Wendi]

I'm gonna throw in a few pounds and steal from you

You got it!' They are so delicious and last year i got like 3 I was heart broken. This time standing at the front of the line!!

[Hud]

Super Barrel

[2manymustangs]

After 2 hours of low heat/smoke (and three swims in the basting sauce) it is pretty much done and starting to fall apart when I dunk/turn them...



Save the onions from the basting sauce & mix them with the BBQ sauce, our St Louis recipie (over 100 yrs old)...

[Wendi]

After 2 hours of low heat/smoke (and three swims in the basting sauce) it is pretty much done and starting to fall apart when I dunk/turn them...



Save the onions from the basting sauce & mix them with the BBQ sauce, our St Louis recipie (over 100 yrs old)...

I'll take a rack!! Yummy

[Tishimself]

Killing me over here...this wrong on so many levels...LOL....