Well, here's what I did with it. I rubbed the two pieces with Sid's gunpowder, then did a bacon drip smoke in the OBS. Took about an 1 1/4 hour to come up to an IT of 145 degrees. Seemed just a little under done, but not really bad at all. tasted delicious!
Ready to start, with pre-heated box right at 200*
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0594_zpsc96e1697.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0594_zpsc96e1697.jpg.html)
And, the money shot....
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0595_zps3d68bc73.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0595_zps3d68bc73.jpg.html)
looks good, how well did the bacon drip work?
Quite well. I didn't want to wrap the meat, I figured it would smoke up better this way. Just a hint of it in the tenderloin flavor. That with the Sid's (which is fantastic on venison), and the meat didn't need anything else. I just wish my own bacon had been done so I could have used it. It's curing in the fridge now. I just couldn't wait :D
Mmmmm that is the best part. We always ate them first. :)
Those look great! Good job!
I am jealous. Looks great.