SMOK'N DONE Part Two

[slowpoke]

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/smokin056.jpg[/img]]
http://i1156.photobucket.com/albums/p566/slowpoke53/smokin060.jpg[/img]]
The tenderloin was OH SO GOOooood.

[mikecorn.1]

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


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[Keymaster]

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

[slowpoke]

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.

[ghost9mm]

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

[viper125]

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

[4given]

I gotta try that Tenderloin! Yum!

[SiFumar]

What was the seasoning on those pork tenderloins?

[Smoker John]

And part 2 looks yummy, nice.

[slowpoke]

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