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NW IA | I don't remember the details, I just followed a YouTube recipe that had good reviews in the comments section.
The ones I've done came from critters that we had butchered at lighter weights due to injuries. The butcher said to pull the loins since they are always tender. Both times this was the best, most tender stuff I've ever smoked.
Wish I could be of more help, but I definitely would not cut them up. Might be more straight forward to cook, but I think you'd lose quality.
If I remember correctly I stopped at 128 degrees internal. | |
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Grilling a tenderloin
