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Texas Panhandle | IMO pork needs help with sauces and rubs... beef doesn't.
You will have to learn to learn how you like doing with your own smoker. They can be quite different from each other.
It seems like time doesn't matter to my smoker. I.E. it might take 2 hrs for one piece of meat to reach 160 and 3 hrs for another and you just don't always know why. So my point is, don't put too much emphasis on time.
I haven't done alot of whole pork tenderloin so not sure on method and temp. | |
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Jusy Bought a Smoker, Question?
