New to BGE as of December 2020, I've been reading posts and watching videos. While I still stress over little things like the temp and cook time (I know, it's done when the meat says it's done. Would somebody tell my wife?), I've been having fun and haven't ruined a meal yet; which is my number one goal. Today's Pre-Easter Tenderloin Feaster went like this: Smoked a pair of relatively fat-free tenderloins. The first, I butterflied, stuffed with a mixture of cream cheese and chopped jalapeños, then dusted with Dizzy Pig Swamp Venom, wrapped 'em in bacon and topped it off with Flatiron Pepper Co's "Four Pepper Blend". Plenty of heat, yes? The second one was for our family with milder tastes. Olive oil, brown sugar, then a light coating of Dizzy Pig Pineapple Head. Indirect cook at 250. Was planning to glaze at 130, then pull at 140. But the internal temps jumped quicker than I thought and all were pulled between 145-150. A short rest, lots of hands digging in while I was attempting to slice and the results were unanimously positive. But I'm always looking to improve and would welcome any tenderloin suggestions. Thanks in advance!
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