2nd try on the WSM

[tabasco]

First try was a great sucsess. Now I have my ET-73 and ready to go at it again this weekend. 2 more butts and I also have a pork tenderloin. Any hints on the tenderloin? (rubs, internal temp, time on the loin, etc...) Thought I would put it under the butts and maybe wrap some bacon around it.

Again thanks for all the help

[swamp smoker]

Hey tabasco

I've only done a couple of pork loins and they have all been at higher temps.For some reason i don't think they lend themselves to well to low and slow.Not enough fat.I'm sure someone will correct me.

Goodluck on the butts
Swampsmoker

[StPeteBBQ]

You're right on there SS. I save the loins for the grill, or better yet for the rotisserie. I like to split them (butterfly) put raw spinach, provolone, mushrooms on, then tie them back up with butcher's twine. Rub with your favorite rub and fire 'em up. If you like garlic, you can poke it with a skinny knife all over and put whole cloves of garlic deep inside.

If I don't rotiss them, I build an indirect fire in the kettle, put a drip pan directly under the middle and cook that puppy 'til it's about 140* - 145*. Foil it, let it sit a spell, and slice it up... good eats!

If you've got a loin that isn't too long, you can run a sharp knife right through the middle longwise, then take some cooked sausage and push it right in there, all the way though. Cook that loin like above. When you slice it it comes out real pretty like.

Be sure to use cooked sausage. Raw sausage won't get cooked enough.

Good luck with them butts, tabasco! You're gonna love that ET-73!