Hi Everyone,
I am new to the Bradley world as of Christmas and I was wondering if anybody had a delicious recipe for a 2lb pork tenderloin? Hope to hear back, thanx.
2 tbsp brown sugar
1.5 tsp onion powder
1.5 tsp garlic powder
1.5 tsp black pepper
1.5 tsp paprika
2 tbsp ground mustard
mix all together and coat the loin all over... place in fridge for 4 hours, smoke with apple or cherry if you have it .. box temp at 225, smoke for no more then 1.5 hours and cook to an internal temp of 155
Hi Stretch;
Welcome to the forum.
Lately I've been using different McCormick Grill Mate Rubs. Choose a rub of your choice. I use the same amount of smoke as beefman, but use pecan, using a cabinet temperature of 225°F. I only take mine to 140°F, USDA recommends 145°F (with a three minute rest). Also if the end is tapered really thin; tucking the tapered end underneath, will help prevent that end from drying out.
Thanx alot for the recipes Habanera Smoker and beefman, much apprciated. I will try them out. How long would that recipe take to cook approx?
I'm bad on times, I just don't record them. Depending on the thickness, ambient temperature, how fast your recover time is, and what internal temperature you are taking it to, I would guesstimate around 2 - 2.5 hours.
Okay thanx, I think that is tomorrow nights supper!
2 to 3 hours
Thanx for the recipe, it was delicious!!!!!S