Smoking Delicious Meats

I am getting much better at smoking meat. My turkey for Thanksgiving wowed everyone. I also smoked a large tenderloin and some sausages for everyone just to make sure I had enough. Interestingly enough some people only ate the sausages, some only the tenderloin, and some just the turkey. Shows there are multiple tastes in the family and we should probably expand future menus.

Finally made up 2 dozen pork tenderloins for the Cub Scout Christmas party. I smoked them to 145, sliced on the bias, then brought them up to temp in the oven. Exposing the surface area made the difference as I could get it to safe eating temp without sacrificing moisture. It was also a massive hit. I’ll admit I was super nervous about it because I wanted everyone to enjoy it. They were all so nice to me though and the kids ate the heck out of it, I guess that is proof it worked.