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Posted

That was as good of pork tenderloin that I’ve ever eaten.  Totally moist but very Smokey.  Wondering what to do Ithaca he leftovers". 

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Posted
8 hours ago, Sbbruin said:

That was as good of pork tenderloin that I’ve ever eaten.  Totally moist but very Smokey.  Wondering what to do Ithaca he leftovers". 

I'm gonna assume you had an autocorrect attack and not a seizure.

I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.

 

 

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Posted
1 hour ago, utee94 said:

I'm gonna assume you had an autocorrect attack and not a seizure.

I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.

 

 

It was as good of sliced tenderloin cutlets as I’ve had.  It is Cinco de Mayo, so maybe some enchilada filling ain’t a bad idea.

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Posted
Just now, Sbbruin said:

It was as good of sliced tenderloin cutlets as I’ve had.  It is Cinco de Mayo, so maybe some enchilada filling ain’t a bad idea.

Yeah I love BBQ tenderloin, so quick and so easy.  As was stated earlier, I'd recommend pulling at 140 next time, although it sounds like you still had tasty Q.

My dad was an amazing BBQ cook but always overcooked his tenderloin because he was from the generation of "pork better be cooked to 160."  That just results in dry, untasty pork tenderloin.  I made mine for him a few times and he finally asked, "Why is yours so much better than mine?"  I told him and after that, he was a convert.

You could also turn it into BBQ Cuban sandwiches, that's another good use for leftovers.

 

 

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Posted

Nice day on Friday. Beef ribs, pork shoulder (for a friend who is having surgery), pork ribs, and sausage, along with cheesy squash and beans.

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Posted

Did a couple briskets on Big Green Egg last couple weeks. I was running 225 degrees both times and it took 10-12 hours for 4lb pieces. Was really good just longer than expected. I wanted to review Franklin’s seasoning and popped open his cookbook. I didn’t realize he went 275 degrees when he smokes. Anyone run at 275?

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Posted (edited)
1 hour ago, Tailgate said:

Did a couple briskets on Big Green Egg last couple weeks. I was running 225 degrees both times and it took 10-12 hours for 4lb pieces. Was really good just longer than expected. I wanted to review Franklin’s seasoning and popped open his cookbook. I didn’t realize he went 275 degrees when he smokes. Anyone run at 275?

I've tried 225, 250, 275, and most points in between.  275F is the magic number.  Every time I did 225, it took too long to break down the collagen and the brisket ended up dried out.  In his newer book, he advocates for starting out at 250 for a few hours, and gradually bringing it up to 275 after that, and upwards of 285 post-wrap.  The idea is that you get more smoke absorption going lower early.  But 275 all the way through works just fine in my book and you get plenty of smoke.

 

On the WSM, I just foil the water pan empty since I have the BBQ Guru controller and don't really need a heat sink.  But I put a small water pan on the grate.  From there, I just run it at 275, wrap when the bark looks good and it's made it most of the way through the stall, and pull when probe tender (low 200s if I wrap).

 

On the stick burner, I put a grate level thermometer probe in front of the brisket with a water pan at the other end.  That probe input has a high/low alarm, which I set for 315/265.  Every time it hits 265, I throw another split on.  It rarely gets above 290 or so.  I've just learned to live with the swings.  After the stall, when the bark sets up, I either wrap or foil-boat the brisket and cook until tender.  But I'm shooting for an average of 275 all the way through.

Edited by dcbc
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Posted
1 hour ago, dcbc said:

I've tried 225, 250, 275, and most points in between.  275F is the magic number.  Every time I did 225, it took too long to break down the collagen and the brisket ended up dried out.  In his newer book, he advocates for starting out at 250 for a few hours, and gradually bringing it up to 275 after that, and upwards of 285 post-wrap.  The idea is that you get more smoke absorption going lower early.  But 275 all the way through works just fine in my book and you get plenty of smoke.

 

On the WSM, I just foil the water pan empty since I have the BBQ Guru controller and don't really need a heat sink.  But I put a small water pan on the grate.  From there, I just run it at 275, wrap when the bark looks good and it's made it most of the way through the stall, and pull when probe tender (low 200s if I wrap).

 

On the stick burner, I put a grate level thermometer probe in front of the brisket with a water pan at the other end.  That probe input has a high/low alarm, which I set for 315/265.  Every time it hits 265, I throw another split on.  It rarely gets above 290 or so.  I've just learned to live with the swings.  After the stall, when the bark sets up, I either wrap or foil-boat the brisket and cook until tender.  But I'm shooting for an average of 275 all the way through.

Thanks for the great explanation. Will run at 275 next time and report back!

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