Defrosted a package of pork tenderloins yesterday and brined in a simple sugar, salt, and water solution. They were lightly rubbed with lamberts sweet rub o mine. They were just shy of 1.25 lbs each.
Wrapped some corn with butter and big poppa smokers spicy chili dust.
Fire bricks, 3/4 chimney of KKB and some pecan got me right at 400.
10 minutes in, we are at 110 on the pork, time to get the corn on.
130 internal, time for a quick reverse sear. Then rest.
Corn now direct for a few minutes.
Plated with some garlic French beans.
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