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The best pork tenderloin I've ever eat or cooked. Nice day 40 degrees, sun, a good day to cook. Sous vide 2  pork tenderloin's for 3.5 hours at 140 degrees. then put them in an ice bath 50% water50% ice for 30 minuites. Fire up grill, pellet smoker or charcoal grill set  at 300 degrees.. If useing gas or charcoal. just use half the grill for no direct heat. If useing gas or charcoal, add some cherry chunks, or what you have, just before you put them on the grate. To place tenderloin opposite from heat, if useing gas or charcoal. Remove tenderloins from bag, pat dry, use your favorate BBQ rub. I like smoked chipotle because it give you a little heat, but not hot, and a sweet rub. Cook on smoker/grill untill the internal temp is about 125. No more. It's allready cooked. They were 80 degrees IT when I put them on. I used BBQ sause thinned with 50% apple juice for the glaze. Cook time is about 45 minutes to and hour. I glazed the BBQ sauce after 30 minuntes. So that give's you 30 minuite's to set the glaze. you can use pork loin also. Slightly pink inside very juicy.
If you have a picky wifie, on done ness you may SV to 145. White meat, pork chops, tenderloin's are easy to dry out because they have NO fat. 
Oh!  almost forgot, enjoy your favorate adult beverage with your meal. 

YYZRC said:

MarkB said:

Hey, I have lots to share ... I have a big green egg, and a Napoleon Prestige Pro 665 ... I love all kinds of cooks.

For ribs, this is what I do:

1) season with a nice rub the night before the cook.
2) cook indirect at 250F to 275F for 3h, and replenish your wood to get good smoke penetration, obviously avoid opening the lid because that messes up the cook (I like apple wood). Temperature is critical, don't let it climb much beyond 275F.
3) take the ribs out and put onto of a large foil piece (see next about how big it needs to be.  Add bbq sauce, apple juice (just sprinkle a bit all over), ample seasoning (a nice mix like Weber or Keg seasoning ... even Montreal Seasoning if you want a bit of a bite).
4) wrap in foil. Make sure the wrap is tight and sealed (seem the ends that go around the ribs, I actually double fold them to make sure it is tight ... so you'll need enough to go around and overlap by at least 2", which is why I only use really wide foil). On the ends, you should have at least 8 inch excess foil, and fold these over multiple times to seal tight.
5) cook in foil for another 1 hour to 1.5 hours.  First time ... just go with 1h ... sometimes 1.5h the meat is so tender it is hard to handle and everything falls apart.
6) take off and with foil wrapped, let them cool for at least 15 minutes, prefer 20 to 30 minutes. This is important.  If you don't do this, the ribs will fall apart and make a mess. Cooling tightens the meat and it allows it to be tender, but at least hold together.
7) last step is to do a quick sear.  This step is optional, but I think it provides a nice taste to crisp and caramelize the rib sauce.  I raise the grill temperature to 500F, then add some more bbq sauce and glaze it top and bottom, then cook direct each side for like 1 minute (be careful, you can total dry them out at this stage). Remember, the ribs are cooked, and every minute you spend crisping them up is also drying them out!  So you just want enough to get a bit of grill marks and see that sauce bubbling.  Big flames are a killer here to, so you need to watch this closely.

The whole process takes about 5 hours.

This is awesome!  Can you lob over a brisket recipe?  That's this weekend's plan.

Yeah, brisket is simple but hard ... lol.

The issue with brisket is timing ... it's a 11 to 15 hour cook. So if you want to be eating it for dinner ... what time do you start?  Recently, I've started at midnight, cooked overnight and had it ready for a late lunch.

There's a great video ... lots of stuff you can skip, but it has some good info on it. Review this:

https://youtu.be/azwKFQKAqxs

Here's my suggestions:

1) prepare your brisket as per that video. It's CRUCIAL.  Trim fat off the tip (thick part) and leave ample fat on the flat (thinner part).  The fat shields the thinner flat from overcooking and drying out, while you wait for the tip to reach temperature.

2) Season .... there's lots of options, most guys just use a salt/pepper mix, I use KEG seasoning or Montreal Steak Spice.  Season WELL ... like covered, don't skimp.  Season at least 24h before the cook and let it sit in the fridge.

3) get your fire to 225F ... this cook really needs you to zero in here ... no more than 250F. This refers to dome or ambient temperature (on your cooking oven gauge). Cook indirect.

4) Put on meat and insert probe into thickest part of meat, and cook with fat side down.

5) As you cook ... you'll get used to how fast the temperature is rising, and then all of a sudden it slows down ... that's the stall. Basically the meat starts to sweat and moisture evaporates ... and it takes much longer to raise the temperature.  This can happen anywhere between 140F and 165F.  DON'T MISS THIS.  When you see temperature has slowed for about 30 minutes, take the meat off and wrap it in WIDE aluminum foil (double wrap, make sure it is sealed well by double folding all seems, and press it tight against meat without ripping the aluminum foil).

6) Put meat back on wrapped, and insert the probe again (just poke through the foil where it is thickly wrapped foil and then try and seal the probe with the excess foil). Bring the meat to 195F ... now, there's two approaches ... the simpler approach is: 
     - To take it off right there, and wrap it in a few old towels and into a cooler for 2h.  This at first allows the meat to keep cooking to around 200F to 205F, and thereafter SLOWLY reduces the temperature and retains moisture. 
     -The other method is to keep it on and start probing the meat with a chop stick ... and when it pushes in the meat like it's butter ... take it off, unwrap it to cool it quick and stop the cooking (unwrap for around 15 minutes). Then you re-wrap with foil and wrap with old towels and into the cooler for 2h.

7) Unwrap and eat. Slice about 1/4" thick, cross grain.  Good to eat in as a sandwich in fresh rolls topped with some bbq sauce or coleslaw. Can eat it straight as is too.