Pork Tenderloin

[Pistol Pete]

Those of you reading my posts are aware that I have been struggling to achieve temps while smoking in my 6 Rack DBS.  Well, thanks to folks like KyNoLa, that's no longer an issue.

As I was preparing my grill for last Saturday's smoke, I noticed that a bunch of caca had accumulated on the Bradley thermostat.  I cleaned it off, thinking it would give a more accurate reading.  i also decided to try another electrical source in the chance that, in the past, i was not getting enough "juice".  I turned the oven on and the oven started heating. I turned the smoker on to use that element as supplemental heat.  After a few seconds I could hear a "trip" from within the control box.  An "E" started flashing and the box started beeping.  I reset it 4 times with the same result.  Keep in mind, each time it was reset, another bisquette was advanced.  I was panicking because behind me were 2 each 3# (2.7 kg) of pork tenderloin and 8 skinless bone-in chicken thighs (2/3 dozen Canadian) marinated, rubbed, and ready for the smoker.  I looked around for somewhere on the control box i could squirt with WD-40 or cover with duct tape (duck tape Canadian).  Finding nowhere to squirt or tape, I got a hammer..but decided just to smack the box with my hand.  I changed the plug back to my original outlet and within 40 minutes the oven was up to 230°F.  I put the tenderloins on the lowest 2 racks and the thighs on the next two.  I used both my Maverick probes  in the meat because the pork finishes at 145°F and the chicken at 165°F .  When I closed the oven back up I noticed the temp had only dropped to 200°F  (ambient temp 68°F, winds at 16 mph)(mild and breezy Canadian)  The temp rose quickly to 221°F and went to 230°F within the hour!  (Traditional the Bradley temp would be 10°F above the Maverick.  That gap would narrow as the smoke went on)  I smoked to 2 hrs and 40 minutes  (12 Labatts Canadian) then just ran the oven.  An hour and 20 minutes later the pork was done, the chicken finished 40 minutes after that.  I received some criticism about the texture of the tops of the skinless thighs,  but I can handle that.

In preparation, the thighs were rubbed with Mary's Cherry Rub, fridged overnight, and then rubbed again just before cooking.

The two- 3# pork tenderloins were marinated in  2 cups apple juice, 2 T kosher salt, 1/2 T Mary's Cherry Rub, fridged overnight, rinsed, pat dry, and rubbed again with Mary's.  (I receive no compensation from Mary....I've never even met the woman).  Originally I was going to marinate using cherry juice but I whussed out.  Maybe next time  I'll try it on half of one of the loins.  Its not the $3 a pound for the meat....Its listening to the whining from a displeased person, who shall remain nameless.

To all those who helped me achieve success.....thanks...and Burp!

[KyNola]

Glad it came together for you.  Thanks for the nice words but each one of us leaned on someone else to get us going in the right direction.

[renoman]

I vote for Pistol Pete for best sense of humor on the forum (that's humour Canadian). He kills me! (that's "cracks me up" Canadian).

[Pistol Pete]

 My sense of humor might have come from too many Bungee jumps at the WE Mall or perhaps the Cook County Saloon (Conveniently located between two highways- Canadian) Word on the street is my dad was born in P.E.I.  But that would have been around 1916 and the records are unclear.  Maybe I was born this way.  Anyway, thanks for the kind words.  When I figure it out, I'll post a picture of the Stanley cup for you...so you can see what it looks like...eh?