To Tender?

[Sacrifice]

On Saturday I did a 13-pound turkey and a 5.5-pound pork tenderloin at one time.  There were 4 hours total smoke time.  The turkey took 8 hours with an additional 30 minutes in the oven at 350 to crisp the skin and add a few degrees to the temp.  Pulled Mr.Turkey at 185 degrees.

The entire turkey fell off the bone, even the breast was moist with a nice subtle smoke flavor. (combo of apple, hickory, and maple)  I thought the turkey was the best I had ever tasted.

For me, the problem was with the pork. The pork was marinated in a balsamic vinegar recipe I found on the board.  The pork cooked for a total of 5.5 hours and was pulled at 152 degrees. FTC'd the pork for 2.5 hours.  The pork was also juicy, but I thought it was too tender.  There was almost no texture to it at all.  Jell-O pork?  Everyone else really loved the pork.  They thought the flavor was great with the marinade I used and they also enjoyed the texture (want texture???).  

I suppose it was good though, because 6 adults managed to devour 75 percent of a 13-pound turkey and a 5.5-pound pork roast. Wonder if Bradley's should come with a warning sticker. Warning - Oink!!!  

Just a note.  This weekend was our boat show in town.  A local vendor was selling black Bradley's for 266 and steel ones for 366 – I almost bought another one, but decided to buy a boat instead.  I foresee a summer of King Salmon, Halibut, and maybe a crab or two for my wife.  

[SMOKEHOUSE ROB]

sacrifice,  the butt you did needs to get 185 and up to be do done, when you pulled at 152 that is when you do a pork loin, big chunks of meat like a brisket or the butt need to get to a higher temp for the fat to render, i hope you are feeling ok today.

[Sacrifice]

Rob, it was a tenderloin.  [:)]

[Habanero Smoker]

I am not familiar with the marinade recipe you are referring to, but with balsamic vinegar that makes it an acid base. With any acid based marinade you need to be careful on how long you marinade meat. How long did you marinade it for? Next time reduce the time.

[oguard]

Sacrifice I marinade my pork loin in an apple juice based mixture and it always turns out well.As stated before I would stay away from vinegar based marinades when using a fairly tender cut of meat.

<b><font face="Comic Sans MS"><font size="2">KEEP ON SMOKIN</font id="size2"></font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS"><font size="2">Mike</font id="size2"></font id="Comic Sans MS"></b>

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />I am not familiar with the marinade recipe you are referring to, but with balsamic vinegar that makes it an acid base. With any acid based marinade you need to be careful on how long you marinade meat. How long did you marinade it for? Next time reduce the time.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Amen... I love balsamic vinegar, but you got to be real carefull with it. I over used it one time with dry vermouth and 2 1/2 hours later that ole tough chuck steak was mush. However, the dogs love it. [^]

Olds


http://rminor.com

[Chez Bubba]

It may have been one of my posts Sacrifice was referring to, I'm a big fan of balsamic vinegar. I have never had a pork tenderloin, as usually I'm cooking for more than that will feed & it's about 2 times the cost per pound. I was referring to pork <b>loin</b>, which, in it's whole state will weigh about 10 pounds.

The largest <b>tenderloin</b> I can remember seeing was about 3 1/2 pounds. I could see where a smaller piece of meat, with virtually no fat protection, might be adversely affected by the overnight in the balsamic.

Also, I generally pull my pork [:I] loin out at 135 and the rest brings it to 140. I know that's not the PC temp and goes against everything your momma ever told you, but my momma's pork was sawdust.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?