Print Page - SMOK'N DONE Part Two

Title: SMOK'N DONE Part Two
Post by: slowpoke on March 19, 2012, 03:24:28 PM

Put 3hrs. of Jim Beam Smoke,at 220* and then upped the temp to 230*till corned beef and tenderlion was done.I pulled the Butterflies off after the smoke was done.
http://i1156.photobucket.com/albums/p566/slowpoke53/smokin054.jpg[/img]](http://i1156.photobucket.com/albums/p566/slowpoke53/smokin054.jpg) (http://[img)
http://i1156.photobucket.com/albums/p566/slowpoke53/smokin056.jpg[/img]](http://i1156.photobucket.com/albums/p566/slowpoke53/smokin056.jpg) (http://[img)
http://i1156.photobucket.com/albums/p566/slowpoke53/smokin060.jpg[/img]](http://i1156.photobucket.com/albums/p566/slowpoke53/smokin060.jpg) (http://[img)
The tenderloin was OH SO GOOooood.

Title: SMOK'N DONE Part Two
Post by: mikecorn.1 on March 19, 2012, 03:42:07 PM

Yeah. This looks just as good as part one. ;D

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Title: Re: SMOK'N DONE Part Two
Post by: Keymaster on March 19, 2012, 04:17:50 PM

Nice Job, Did you use some dippin sauce on that pork, Kinda sliced like Chinese BBQ Poke is why I ask :)

Title: Re: SMOK'N DONE Part Two
Post by: slowpoke on March 19, 2012, 04:56:17 PM

Doc. says everything in moderation.Jude packages so many in a bag so I can eat them for breakfast with waffles.This plate will last me about 6 months.With the spices you don't need dip lol.

Title: Re: SMOK'N DONE Part Two
Post by: ghost9mm on March 19, 2012, 06:12:08 PM

Yes Sir...I would stand in line for some of dat...lookin good...

Title: Re: SMOK'N DONE Part Two
Post by: viper125 on March 19, 2012, 07:09:00 PM

Man love that pork. That all looks good. Pass the plate!

Title: Re: SMOK'N DONE Part Two
Post by: 4given on March 20, 2012, 11:30:33 AM

I gotta try that Tenderloin! Yum!

Title: Re: SMOK'N DONE Part Two
Post by: SiFumar on March 20, 2012, 07:18:56 PM

What was the seasoning on those pork tenderloins?

Title: Re: SMOK'N DONE Part Two
Post by: Smoker John on March 20, 2012, 07:38:05 PM

And part 2 looks yummy, nice.

Title: Re: SMOK'N DONE Part Two
Post by: slowpoke on March 27, 2012, 12:29:25 PM

I used the homemade 15 spice rub.AKA Memphis rub.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: slowpoke on March 19, 2012, 03:24:28 PM