Quote:
Originally Posted by Chuck33079
Sounds like a good weekend. Over here we've got a pork tenderloin going in the smoker tomorrow, ribs and chicken Saturday and Sunday's meat is still undecided. We'll see what the meat market has that looks good. It's a good weekend when the smoker is running the whole time.
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100% agree! I had ribs last night at work. I do have a pork tenderloin in the freezer too, I think you twisted my arm to get that out too for Sunday. I made one about a month ago and I got it almost up to temp and then wrapped it in tinfoil and let it chill on the counter for half an hour. Holy crap that thing was juicy and tender! I usually throw some baked beans in there too for about an hour.
