Now ya done went and made me hungry at midnight, that’s okay! Great recipe Jeff and I know how great your rub recipes are and the BBQ Sauce is, well worth the price. Thanks so much for sharing with us. Fred.
Great video Jeff. I really like your rub, excellent website and forum. I will have to try this technique for pork loins, they usually get dried out. BTW - your original rub makes a great popcorn seasoning too !
Ron, I have tested this mutliple times and the pan/rack allows the smoke to have full access to the meat just as if it was sitting on the smoker grate. I love it because it saves me time in cleanup and the pan/rack can go into the dishwasher. The older I get the smarter (some might call it lazy) I get.😊
Yes. I find that I get plenty of smoke flavor while using pans with racks and it greatly reduces the cleanup of the smoker. The pans are covered with foil as well so I only have to dishwash the racks when it's all said and done. You can see these pans that I use at smoking-meat.com/ss-pans-with-racks
Hey Jeff, great video. Added these to my 'to smoke' list for the summer. Do you get 'un-enhanced' pork tenderloins without the added salt slurry injected into them? My local stores seem to carry only the enhanced pork (ribs, tenderloins, chops, ribs, etc) with that salt slurry. One of the reasons I really like your Original Rub - you backed off the salt in the rub. Other brands that are salt based first just can't be used with the 'enhanced' pork here. Your slices looked amazing at the end.
Yes.. I try to find the ones that are all natural and minimally processed. You may have to go to a specialized meat store or something like that to find them.
I wish I knew.. there is no name or brand on the bowl and I don't even remember where I got it. Knowing me, I probably picked it up at a garage sale or thrift store. It works really well for sauces, glazes ,etc and it's stainless steel.
Jack, Great question! I apply the rub to the top side then wait about 15-20 minutes before flipping it to help it to stick better. During this waiting period, the small amount of salt in the rub, pulls juice from the meat to the surface where it mixes with the rub and creates a paste. Once that happens, the rub stays in place when I flip it over. If I applied rub to the top side then flipped it over immediately, a lot of that rub would just fall off onto my work surface. By waiting, the rub stays in place, the meat ends up tasting a whole lot better and we have better bark on the outside.
Bruno, Great question and thank you for the feedback! Today's lean pork should be cooked to only 145°F for best results. It should have a slight pink tint to it. Gases from burning wood and/or charcoal will give it an even more pronounced pink tint known as the smoke ring. Back in the day, the USDA had to recommend cooking pork to 160°F due to parasites in the pork and while this was the safe thing to do, it resulted in overcooked, dry, not very good pork. Today's pork in the USA is very safe due to better farming practices and the parasites we used to have to worry about have not been seen in decades. Cook all lean pork roasts such as loin, tenderloin, sirloin, etc. or cuts from these lean pork roasts such as chops to only 145°F. All ground pork should be cooked to 160°F. Fatty pork such as pork butt is safe at 145 but will need to be cooked to MUCH higher in order to get tender. I cook pork butts to an internal temperature of 207°F for fall apart tender pork. Pork ribs such as spares and baby backs are cooked to 195°F for perfectly tender ribs. Let me know if you have further questions or comments about this.
Stephen, the probes are nice but since I have a lot of really nice thermometers such as the Smoke, Fireboard, etc. I really don't use the built-in thermometers very often. They do work well though and are great if you don't already have a thermometer unit or one that you prefer to use.
Nickolas, sorry about that. On Hi Smoke, the smoke setting is pre-configured to maximum output and cannot be adjusted. However, if you want to run it on say 225 or one of the other temperature settings, I would definitely set the smoke to 10 to make sure you get plenty.
P&P CHEF Extra Large Baking Sheet and Cooking Rack Set, Stainless Steel Cookie Half Sheet Pan with Grill Rack, Rectangle 19.6''x13.5''x1.2'', Oven & Dishwasher Safe, 4 Piece (2 Pans+2 Racks) At Amazon
@@Irespecktyouall that's what I thought but after using these pans and racks I'm a believer. Because food is elevated off the pan, it gets just as much smoke. I cover my pan with aluminum foil and together it protects the meat from too much heat. In fact, I think my smoked meat has a better texture on the bottom part of the meat towards to heat source.
Ed.. on the contrary, it's sitting on a rack that is ¾ of an inch above the bottom of the pan. It's getting a lot of smoke on all sides including the bottom.
Great video. I’m ready to try some pork tenderloins. Thanks RT
Now ya done went and made me hungry at midnight, that’s okay! Great recipe Jeff and I know how great your rub recipes are and the BBQ Sauce is, well worth the price. Thanks so much for sharing with us. Fred.
That looks so good jeff
Not thinking things through sometimes brings about great discoveries.
Love your videos.. i did the tenderloin exactly like you and it was over the top!! Smoking them again soon.Keep up the great work. appreciate it!
Great video, very clear instructions, looks delicious. Next on my smoking agenda!!
Great video Jeff. I have learned so much watching you!! Thank you keep up the good work!!!!
Absolutely delicious, blew all my relatives away at thanksgiving
Wonderful!
Thanks Jeff, I'll try using a pan next time, I can use the help with cleanup. Ron.N
Great video Jeff. I really like your rub, excellent website and forum. I will have to try this technique for pork loins, they usually get dried out.
BTW - your original rub makes a great popcorn seasoning too !
Thanks 👍
Looks great , thanks for the recipe.
Looks tasty, need to try this very soon.
Do you lose a lot of smoke flavor by having a pan under the rack. I just put the grill in the smoker and it seems to work well.
Ron,
I have tested this mutliple times and the pan/rack allows the smoke to have full access to the meat just as if it was sitting on the smoker grate. I love it because it saves me time in cleanup and the pan/rack can go into the dishwasher. The older I get the smarter (some might call it lazy) I get.😊
Hi Jeff, thanks for the video. Is there a reason why you didn’t place the tenderloins directly on the smoker? Was it just for cleanliness purposes?
Yes. I find that I get plenty of smoke flavor while using pans with racks and it greatly reduces the cleanup of the smoker. The pans are covered with foil as well so I only have to dishwash the racks when it's all said and done. You can see these pans that I use at smoking-meat.com/ss-pans-with-racks
Jeff, is it better to use wood without the bark on it to smoke with?
Can you use the maple syrup and rub sauce on ribs too?
Yes… I’ve actually done that and it is really good. It’s also really good on poultry such as chicken and turkeys.
Hey Jeff, great video. Added these to my 'to smoke' list for the summer.
Do you get 'un-enhanced' pork tenderloins without the added salt slurry injected into them? My local stores seem to carry only the enhanced pork (ribs, tenderloins, chops, ribs, etc) with that salt slurry. One of the reasons I really like your Original Rub - you backed off the salt in the rub. Other brands that are salt based first just can't be used with the 'enhanced' pork here. Your slices looked amazing at the end.
Yes.. I try to find the ones that are all natural and minimally processed. You may have to go to a specialized meat store or something like that to find them.
Those look great! What kind of pan/bowl were you using for the glaze. Looked very handy with the handle and pour spout.
I wish I knew.. there is no name or brand on the bowl and I don't even remember where I got it. Knowing me, I probably picked it up at a garage sale or thrift store. It works really well for sauces, glazes ,etc and it's stainless steel.
I have a similar bowl with handle & spout..may be from Lowe’s grill section👍
Why didn't you apply rub to both sides at the beginning?
Jack,
Great question!
I apply the rub to the top side then wait about 15-20 minutes before flipping it to help it to stick better.
During this waiting period, the small amount of salt in the rub, pulls juice from the meat to the surface where it mixes with the rub and creates a paste.
Once that happens, the rub stays in place when I flip it over.
If I applied rub to the top side then flipped it over immediately, a lot of that rub would just fall off onto my work surface.
By waiting, the rub stays in place, the meat ends up tasting a whole lot better and we have better bark on the outside.
@@tulsajeff
That makes a lot of sense!
thx you great video :)
I didn’t catch what pellets you used.
I used a competition blend by Pit Boss.. consists of maple, hickory and apple.
Looks raw brother. 145? Or 165 IT?
Bruno,
Great question and thank you for the feedback!
Today's lean pork should be cooked to only 145°F for best results. It should have a slight pink tint to it.
Gases from burning wood and/or charcoal will give it an even more pronounced pink tint known as the smoke ring.
Back in the day, the USDA had to recommend cooking pork to 160°F due to parasites in the pork and while this was the safe thing to do, it resulted in overcooked, dry, not very good pork.
Today's pork in the USA is very safe due to better farming practices and the parasites we used to have to worry about have not been seen in decades.
Cook all lean pork roasts such as loin, tenderloin, sirloin, etc. or cuts from these lean pork roasts such as chops to only 145°F.
All ground pork should be cooked to 160°F.
Fatty pork such as pork butt is safe at 145 but will need to be cooked to MUCH higher in order to get tender. I cook pork butts to an internal temperature of 207°F for fall apart tender pork.
Pork ribs such as spares and baby backs are cooked to 195°F for perfectly tender ribs.
Let me know if you have further questions or comments about this.
Do you ever use the temp probes on the Camp Chef?
Stephen, the probes are nice but since I have a lot of really nice thermometers such as the Smoke, Fireboard, etc. I really don't use the built-in thermometers very often.
They do work well though and are great if you don't already have a thermometer unit or one that you prefer to use.
Love your channrl
What wood/pellet did you use for the smoke? Cherry or Maple?
I used a blend of hickory, maple and apple.. it's made by Pit Boss.
What smoke setting you running?
The woodwind pellet smoker is set on high smoke which will maintain an average of about 220°F
@@tulsajeff that wasn't my question. The woodwind allows you to adjust your smoke setting from 1-10.
Nickolas, sorry about that. On Hi Smoke, the smoke setting is pre-configured to maximum output and cannot be adjusted. However, if you want to run it on say 225 or one of the other temperature settings, I would definitely set the smoke to 10 to make sure you get plenty.
@@tulsajeff ah gotcha. Did not know that about the high smoke setting. Makes sense. Thank you.
What size tray is that and where do you get the racks for the. From.
P&P CHEF Extra Large Baking Sheet and Cooking Rack Set, Stainless Steel Cookie Half Sheet Pan with Grill Rack, Rectangle 19.6''x13.5''x1.2'', Oven & Dishwasher Safe, 4 Piece (2 Pans+2 Racks) At Amazon
www.smoking-meat.com/ss-pans-with-racks
That makes no sense
@@oro5z Thank you
@@Irespecktyouall that's what I thought but after using these pans and racks I'm a believer. Because food is elevated off the pan, it gets just as much smoke. I cover my pan with aluminum foil and together it protects the meat from too much heat. In fact, I think my smoked meat has a better texture on the bottom part of the meat towards to heat source.
Yummmmmmmm
Thanks for making me so hungry. @#$%$#@@! lol
No smoke on the bottom!
Ed.. on the contrary, it's sitting on a rack that is ¾ of an inch above the bottom of the pan. It's getting a lot of smoke on all sides including the bottom.
Not letting it rest... sacrilege
Fortunately, that is completely your decision. I show folks how I do it but it’s only a recommendation. 😊
You look the same in your videos from 10 years ago as you do today. What's your secret?
Gary, I appreciate you saying that. I definitely feel 10 years older even if I don’t look it 🙂