SMOKE PORK TENDERLOIN RUB RECIPES

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CHERRY BOURBON SMOKED PORK TENDERLOIN - LEARN TO SMOKE ...



Cherry Bourbon Smoked Pork Tenderloin - Learn to Smoke ... image

Smoked pork tenderloins are the easiest thing you can cook in your smoker when you want something that tastes great, has a “fancy” feel to it and you don’t have a lot of time to spare.

Provided by Jeff Phillips

Categories     Entree

Prep Time 25 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 7

2 Pork tenderloins
2 TBS Yellow mustard
1/4 cup Jeff’s original rub
1/4 cup Bourbon
1/4 cup Brown sugar
1/2 cup Water
12-13 ounces Cherry preserves (Other berries will work fine)

Steps:

  • Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
  • Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
  • As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
  • Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
  • If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
  • To make the compote: Place compote ingredients into a medium sauce pan.
  • Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
  • Remove the compote from the heat and allow it to cool.
  • Set up your smoker for cooking at about 225°F using indirect heat.
  • Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
  • When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
  • You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
  • Remove the pork tenderloins from the smoker and bring them into the house.
  • When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person

SMOKED BEEF TENDERLOIN - LEARN TO SMOKE MEAT WITH JEFF ...



Smoked Beef Tenderloin - Learn to Smoke Meat with Jeff ... image

We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.

Provided by Jeff Phillips

Prep Time 15 minutes

Cook Time 120 minutes

Number Of Ingredients 4

1 whole Beef tenderloin (about 4 lbs average)
1 TBS Coarse kosher salt
1 TBS Vegetable or olive oil
¼ cup Jeff's Texas style rub

Steps:

  • Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
  • Place the meat into the fridge overnight (about 12 hours)
  • Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
  • Season all sides of the tenderloin with Jeff's Texas style rub
  • Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
  • Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
  • When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
  • Slice into ¾ inch steaks and serve immediately.

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