Hi so I've got 2 pork tenderloins I plan on doing tomorrow ATM in salt water brining. I have Memphis dust recipe that said it goes well with pork to put on as a rub.. After watching the smoke/wood lecture and reading some threads on here I'm thinking of doing the pork to 145 sous vide for an hour. Then putting in fridge for 10-15 minutes (the lecture said that smoke adheres best to cold outside meat and I don't want it to overcook anyway) then smoking it with Apple wood with an SnS and a Weber kettle for 15 minutes (since smoke apparently is only super effective for the first 10-15 minutes anyway).
If I took the wrong lesson from the lecture and or am about to do something backwards let me know. Thanks for the input in advance.
If I took the wrong lesson from the lecture and or am about to do something backwards let me know. Thanks for the input in advance.
Comment