I'm doo-ing it!
- Dec 2, 2008
- Reaction score
- beautiful, downtown Salmon Arm, BC
Pretty simple really. We used a Club House spice; La Grille, Brazilian Style BBQ. Rub it in and then a generous amount to sit on the outside of the tenderloin. Marinate like that overnight in the fridge. Smoke with Pit Boss Competition pellets (available from Cabella's) on very low heat for 1 hour (our Pit Boss will only get to 140-150 degrees on the smoke setting). I took them to the Weber and basically seared them (turning them occasionally) until the internal temperature was 140 degrees.Would you mind sharing the recipe for that pork loin? It looks great!
The second tenderloin was reheated in the oven (the next evening) after it was smeared with a homemade BBQ sauce and wrapped in tin foil. The second one was the bestest one!! Enjoy.