Tried experimenting with a pork tenderloin on the Bronco.
I usually cook these indirect on the kettle, but the Bronco still had charcoal left from last night..
Little over 1# tenderloin dry rubbed for about 8 hours with McCormick seasoning
Being such a small piece of meat, I wanted to cook it slow to give it a chance to take on some smoke, but Also wanted to get a good sear on it.
Wasn't sure how I was gonna do that🤔.
Started off by hanging it at 225° for close to an hour which brought it to 115° IT.
my original plan from there was to open the vents wide open, and dump in a bunch of lit charcoal to get temp up quick. I wasnt sure that would work to get a nice crust though.
what I ended up doing, is lighting half a chimney of KBB, and just putting the chimney down on the heat plate, and then putting an extra grate that I have on top of the chimney. I seared the tenderloin right on top of the chimney..
It was pretty close to the heat, so I did the keep flipping it method for about 6 or 7 minutes until it reached an IT of 145. Let it rest for about 15 minutes before slicing..
turned out pretty good. Nice crust, and really juicy.
I'm sure there are certainly easier ways to accomplish the same result (like using the kettle), but it was kinda fun to improvise, and still have a good end result...
I usually cook these indirect on the kettle, but the Bronco still had charcoal left from last night..
Little over 1# tenderloin dry rubbed for about 8 hours with McCormick seasoning
Being such a small piece of meat, I wanted to cook it slow to give it a chance to take on some smoke, but Also wanted to get a good sear on it.
Wasn't sure how I was gonna do that🤔.
Started off by hanging it at 225° for close to an hour which brought it to 115° IT.
my original plan from there was to open the vents wide open, and dump in a bunch of lit charcoal to get temp up quick. I wasnt sure that would work to get a nice crust though.
what I ended up doing, is lighting half a chimney of KBB, and just putting the chimney down on the heat plate, and then putting an extra grate that I have on top of the chimney. I seared the tenderloin right on top of the chimney..
It was pretty close to the heat, so I did the keep flipping it method for about 6 or 7 minutes until it reached an IT of 145. Let it rest for about 15 minutes before slicing..
turned out pretty good. Nice crust, and really juicy.
I'm sure there are certainly easier ways to accomplish the same result (like using the kettle), but it was kinda fun to improvise, and still have a good end result...
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