okay you guy's.

[freebullet]

Pork tenderloins + mesquite = Yum!
Add a rub, glaze, or bbq....now I'm hungry dang it.

Now ya gotta fire up the lathe & make a pellet maker. YOU aren't the kinda guy limited buy store offerings, I know better.

 

[Brad]

No, but I am a guy limited by time and reality.

Pork loin is something we are gonna try soon.

 

[smokeywolf]

I smoke pork tenderloins about once a month; at least 2 at a time (they're small). Usually do a chicken along side them. Forget the rubs, pour a good Spanish olive oil over them and rub them down with kosher salt and a fine to medium grind pepper. Smoke them at 235* for 90 minutes. Sliced and put between two slices of home made bread and with generous dollops of mayo and country mustard.

 

[troj]

CostCo will be a full packer brisket, but you can cut it and use a Food Saver to freeze part.

For pellets, it's not just the type of wood but the brand of pellet matters, too. Do some experimentation and find what works best for you.

-Kevin

 

[smokeywolf]

Because Costco in SoCal sells Traeger smokers they also carry 2 or 3 varieties of wood pellets.

I usually smoke the whole packer's cut brisket (from Costco) and share with the neighbors.

After about 5-6 hrs. you've gotten about as much smoke penetration as you're going to get, so I do a foil wrap on the brisket at 7 hrs. to reduce further drying out. Depending on weather and other factors, you can finish it in the smoker or take it in and put it in the oven.

 

[JonB]

An old timer and friend of mine, taught me a few tricks cooking/smoking/curing meat. He claimed his favorite is sugar maple, which is same/similar to hard maple. It is a sweeter smoke, great for pork, but I prefer Mesquite for beef. I have to be careful with using Mesquite with my smoker (New Braunfels smoker) , it's real easy to get too much smoke on the meat.

 

[fiver]

mesquite? bleh
it's like a southern ham,, there ain't no meat flavor left.


the best BBQ Brisket I ever had was in North Dakota.