Saw a thread and had to try it! 2 pork tenderloins were smoked, 1 bacon wrapped. Also had 2 chicken breasts left over from last night that were marinated in Golden Italian salad dressing (since yesterday).
Amazing how well the pork turned out!!! Extremely tender and moist. I was concerned it might be dry. The pork that wasn't bacon wrapped was tender as well. Chicken was great too (I've done chicken before, including bacon wrapped)
4 apple pucks, 2hrs at 230^, 1/2hr at 250^ for the pork (150^), just shy of 3 hrs for the chicken (165^)
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Spiced with HM hickory jerky seasoning (had it so figured I'd use it)
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/BradleyPorkChicken001.jpg)
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Racked and Ready
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/BradleyPorkChicken003.jpg)
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Chicken
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/BradleyPorkChicken004.jpg)
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The finished pork
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/BradleyPorkChicken007.jpg)
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Chicken ready for the plate!
(http://i221.photobucket.com/albums/dd268/chiroken/Bradley/BradleyPorkChicken008.jpg)
Mmmmmmmmm
What he said.. :)