So the big cheif smoker got up to 200F today with an OSB cabinet around it. Was a little higher at the end of the smoke, then a touch less for the rest.
Internal temp on the pork tenderloin was about 170f After 8 hours. There was a lot of juices in the tinfoil which is surprising for a little lean tenderloin. I put it in the BBQ with indirect heat at 300f for about an hour. Internal temp after was 205f. Results were tasty but the mop I put on it was a little overpowering to the hot and sweet side. Also surprising how little smoke flavour was in the meat considering how much was locked in the cabinet for 2 pans over the first 4 hours. Maybe wrapped the meat too well? Or the rub was just over powering.
Thanks for the help folks. Add another page to the smoke journal I guess.
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