So Spring has finally sprung for 2018 and its way past time to burn some wood and smoke some meats.
So my wife is not a big fan of the swine – bacon excluded – but she loves the idea having plenty of pulled pork in the freezer. As far as she is concerned, it’s perfect for those long days when she lacks the motivation to prepare a meal. Since we have pretty much depleted our winter supply, it is time to restock the freezer. So it is time to smoke!
For my family, we don’t smoke everything. Pancakes and waffles take forever to cook and leave a mess on the grate. Hamburgers take a while to cook, but the smoke flavor added a new level of flavor that I personally like. But I digress.
What my family prefers is beef brisket, pulled pork, chicken, beef and pork ribs. This year will be no exception. So since this is the first smoke of the year, I got some pork tenderloins on the smoker. We/I prefer to use tenderloin over pork butt because, with the pork tenderloin you get all meat. I know that fat is flavor, but the way the wife preps our tenderloins and the smoke there is plenty of flavor without having to deal with the extra effort required by pork butt.
I still do not have my smoker completely figured out, so as you can see in the photo, I have to use the far end of the smoker, away from the firebox, to get the temperatures I need to cook. I got to do some research and experimenting to see if I can get this corrected so I can use the whole smoker.
Anyway, got 4 huge tenderloins going. Got the wife’s secret rub on them and we should have plenty of pulled pork in about 6 hours or so. As usual, I am smoking with oak and sugar maple and my mouth is watering just thinking about the results.