They said it could not be done..........

[smokmifugotm]

..........But I did it!  Well, it started when I told my buds (that use charcoal smokers) that I was buying my first smoker and it was electric.  They laughed me off.  I was told that you could not make a good piece of meet without charcoal.  So, this past Friday I bought my first smoker--an OBS.  Saturday, I seasoned it.  Sunday, I made two of the best pork tenderloins I have ever had.  Needless to say, my buddies are not laughing anymore.  They thought the meat tasted awesome, though they did not want to admit it.  The reason for my success is in thanks to the people on this site and my new OBS. 
For those of you who may be new and want to try something easy or for the veterans who have probably already done it, here is what I did.  Here is what I made for the Sunday feast!  I started by making a brine of apple juice and brown sugar.  I injected my 2-2lb pork tenderloins and then put them into gallon zip lock bags with the brine and added a hint of cayenne pepper to the brine .  I let them sit in the fridge for 24 hours.  We turned them in the bags everytime we got in the fridge.  Sunday, I preheated my smoker to 220 degrees.  I toothpicked some bacon to the top of the loins.  Then, I threw them in the smoker.  I made them with 2 hours 20 minutes of apple smoke.  The total cook time was 4 hours.  I pulled the meat out when it hit an internal temperature of 150 degree.  Then, I wrapped them in individual foil, covered them individually with towels, and put in a cooler for 2 hours.  The result, incredible!  The meat was as if it melted in your mouth.  This was by far one the best purchases I have made for cooking.  Thank you to everyone on this site for the guidance in buying my first smoker and the answers that helped me make my first (of many to come) nothing short of great! 
I have to go lay down now cause I think the loin may have been to good and I may have eaten too much of it. ;D  It was a good Sunday!  Take care everyone!  Thanks again!

[smokmifugotm]

FYI--just in case anyone does want this easy meal.  My constant cook temp was about 170 degree to 180 degrees the whole time.  That is according to my temp reading on the OBS cause I have not bought a different one yet.  Take Care!

[Arcs_n_Sparks]

I have to go lay down now cause I think the loin may have been to good and I may have eaten too much of it. ;D  It was a good Sunday!  Take care everyone!  Thanks again!

Okay, lets tell the truth about the adult beverage part of the receipe.    :o :o :o

Arcs_n_Sparks

[smokmifugotm]

Well the truth is, there were no adult beverages in this recipe; but I did head for the mountains of Busch several times while I was letting my OBS do it's job.

[Gizmo]

  I started by making a brine of apple juice and brown sugar.  I injected my 2-2lb pork tenderloins and then put them into gallon zip lock bags with the brine and added a hint of cayenne pepper to the brine .

Nicely Done Smokm,
Do have a question for you, did the brine have salt in it?  Doesn't sound like it from your directions but I usually associate brine with a salt solution.

[smokin stu]

I have buddies who charcoal it as well.  They do produce that authentic southern look and feel.  I will probably buy one as well in the future as I like the idea of working the fire and all that.  Any jaundiced eyes I got from my buddies regarding an ELECTRIC smoker disappeared when they heard about or were invited to a meal of delicious smoked foods anytime in the year, from howling gales to being snowed in.

The OBS gives me an excellent product regardless of the weather. 

[smokmifugotm]

Hey Gizmo!  There was not any salt in the brine!  I may have used the wrong word.  I am new to this whole deal and I thought that is what you guys were calling the solution you soaked the meat in.  I am not to big to admit, that I still have a lot to learn.  Thanks for the heads up man!

[Gizmo]

I wouldn't say that I have the terminology down or would consider myself an expert other wise I would be working Merriam Webster  ;).
I was just wondering if there was salt in the "solution"  ;D as it will make a difference in the preperation after the soak and in taste.
Thanks for the update.

[Habanero Smoker]

Hey Gizmo!  There was not any salt in the brine!  I may have used the wrong word.  I am new to this whole deal and I thought that is what you guys were calling the solution you soaked the meat in.  I am not to big to admit, that I still have a lot to learn.  Thanks for the heads up man!

An acidic solution is called a marinade; which is what you used. The apple juice provided the acidity. http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm and http://www.askthemeatman.com/marinades.htm

A brine is a solution that has at least a 3% salt solution. http://www.virtualweberbullet.com/brining.html

Both work differently, but things are rarely black and white. You can have marinades with a high content of salt, or a brine with acidic ingredients.

Here are some sites that will help you get familiar with cooking terms.
http://www.lowfatlifestyle.com/culinaryterms.htm
http://www.foodsubs.com

[HCT]

Habs,
   Thanks for posting some really helpful websites.

[NePaSmoKer]

..........But I did it!  Well, it started when I told my buds (that use charcoal smokers) that I was buying my first smoker and it was electric.  They laughed me off.  I was told that you could not make a good piece of meet without charcoal.  So, this past Friday I bought my first smoker--an OBS.  Saturday, I seasoned it.  Sunday, I made two of the best pork tenderloins I have ever had.  Needless to say, my buddies are not laughing anymore.  They thought the meat tasted awesome, though they did not want to admit it.  The reason for my success is in thanks to the people on this site and my new OBS. 
For those of you who may be new and want to try something easy or for the veterans who have probably already done it, here is what I did.  Here is what I made for the Sunday feast!  I started by making a brine of apple juice and brown sugar.  I injected my 2-2lb pork tenderloins and then put them into gallon zip lock bags with the brine and added a hint of cayenne pepper to the brine .  I let them sit in the fridge for 24 hours.  We turned them in the bags everytime we got in the fridge.  Sunday, I preheated my smoker to 220 degrees.  I toothpicked some bacon to the top of the loins.  Then, I threw them in the smoker.  I made them with 2 hours 20 minutes of apple smoke.  The total cook time was 4 hours.  I pulled the meat out when it hit an internal temperature of 150 degree.  Then, I wrapped them in individual foil, covered them individually with towels, and put in a cooler for 2 hours.  The result, incredible!  The meat was as if it melted in your mouth.  This was by far one the best purchases I have made for cooking.  Thank you to everyone on this site for the guidance in buying my first smoker and the answers that helped me make my first (of many to come) nothing short of great! 
I have to go lay down now cause I think the loin may have been to good and I may have eaten too much of it. ;D  It was a good Sunday!  Take care everyone!  Thanks again!
[/quot]

This sounds pretty darn good and i am going to try it.  TY

nepas  ;D

[gDub]

Hey Smokm
Sounds Delicious, if everything works out with my brisket this weekend Im gonna try your tenderloin recipe next weekend.

gDub

[iceman]

Hey Gizmo!  There was not any salt in the brine!  I may have used the wrong word.  I am new to this whole deal and I thought that is what you guys were calling the solution you soaked the meat in.  I am not to big to admit, that I still have a lot to learn.  Thanks for the heads up man!

An acidic solution is called a marinade; which is what you used. The apple juice provided the acidity. http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm and http://www.askthemeatman.com/marinades.htm

A brine is a solution that has at least a 3% salt solution. http://www.virtualweberbullet.com/brining.html

Both work differently, but things are rarely black and white. You can have marinades with a high content of salt, or a brine with acidic ingredients.

Here are some sites that will help you get familiar with cooking terms.
http://www.lowfatlifestyle.com/culinaryterms.htm
http://www.foodsubs.com

Good sites Hab. Thanks  :)

[Stickbowcrafter]

Congrats! I've heard that argument before myself. I still have and use a Weber Smokey Mountain charcoal smoker, which I love, but my OBS is awesome in it's own right when precision smoking and/or cold smoking is needed.

-Brian