A couple quick breakfast burritos, before firing up a pre-dawn smoker this chilly Sunday morning ~ mixed grill today ... whole pork tenderloin, whole turkey tenderloin, a homemade venison/pork fattie, a coil of homemade Texas hot jalapeno sausage, some big links of homemade chorizo and some chicken thighs. Gonna use a mix of maple and applewood today.
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3 comments:
Nice!
I never smoked a pork tenderloin (other than for "bacon"). ... what temperature did you take it to... how bout the turkey 'loin" any temp on that as well?
Thanks as always!!!
FC
i took the pork tenderloins to 145* and the turkey tenderloins to 160*
thanks Chez... enjoy the Tourney!!!
FC
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