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Tenderloin

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    Tenderloin

    Peppercorn garlicky something another already on it. Sprinkled a little Kosher before the smoke since the "up to 16% solution" could be no more than 1.6%. I trust solution percentages like I trust a child with a brand new pack of Pepperoni's.

    Little cherry chunk. Running 340-350. Wood burning HOT.

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    #2
    How'd it turn out?

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    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      138 internal rhat now....

    #3
    Love me some tenderloin !!

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      #4
      Good good good!! Took to 150-ish. 45 minutes or so.

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      Last edited by Jerod Broussard; July 27, 2018, 06:39 PM.

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      • Keiferr
        Keiferr commented
        Editing a comment
        Looks great! Nice and juicy! I'm going to try your way as mine tend to be dry. Thanks for sharing!

      • Dadof3Illinois
        Dadof3Illinois commented
        Editing a comment
        Yep, that’s how you want em...nice job!!

      #5
      Seriously? A pre-seasoned, pre-injected tenderloin? I tried that once many years ago... never again!!!

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Spontaneous buy after work. I'm a sucker for garlic and black pepper.

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