Holy S@!t why did I not try this sooner! What an amazing, succulent and tender piece of meat!
I first marinated it in these ingredients
Brown sugar, lemon juice, fresh ginger, soy sauce, Worchester sauce, spicy sesame oil, crushed garlic, mustard powder.
Wanted an Asian flair to it. Used my stacker again. This time I used the deflector plate for even and indirect cooking. I literally used the last briquette of charcoal I had. I literally had to scour to find enough to fill half a chimney. Thank goodness that the Lowe's charcoal sale is coming up May 24th. I used my Maverick and set the temp as close to 250 as I could. As the cook progressed I noticed that it was going painfully slow. I discovered that the probe on my Maverick must be faulty. Normally I use mechanical thermostats. They have served me well and are fairly accurate. I noticed that the Maverick was about 50 degrees off from my mechanical thermo. Once I relied on that one the cook progressed nicely. You know that is all
@1buckie uses. Maybe he has something there. By the way I have not heard from you. Are you still out there? Anyway I cooked it to around 140. I pulled it and rested it. Man it is tender, juicy, and the marinade worked nicely into the meat. If you have not cooked one of these yet you have got to do this. TRUST ME! it's awesome.
Topic: First pork tenderloin (Read 1082 times)
