Sausage just came off.
Brisket took 12.5 hours. It's tolerable.
Pork Tenderloin already done, Brisket coming
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bobcat1
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Pork Tenderloin already done, Brisket coming
Started at 4 am this morning. Brisket still on. Pork Tenderloin came out great as usual. 147 degrees internal when pulled. Texas Pecan Sucklebusters glazed with Head Country. Yum!
Sausage just came off.
Brisket took 12.5 hours. It's tolerable.
Sausage just came off.
Brisket took 12.5 hours. It's tolerable.
Last edited by bobcat1 on Sat Dec 15, 2018 6:50 pm, edited 2 times in total.
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spacetrucker
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Re: Pork Tenderloin already done, Brisket coming
That shore is purdy….. was 147 your preferred temp? or ?
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Norway Joe
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Re: Pork Tenderloin already done, Brisket coming
That's a really good looking pork tenderloin. Perfect.
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bobcat1
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Re: Pork Tenderloin already done, Brisket coming
Thanks! Spacetrucker they say 145. I like to go to 147. I've found that is best for my tastes.
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OldUsedParts
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Re: Pork Tenderloin already done, Brisket coming
Great "Q" Papa 
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GRailsback
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Re: Pork Tenderloin already done, Brisket coming
Thats great looking tenderloin.
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bobcat1
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Re: Pork Tenderloin already done, Brisket coming
Thanks! Brisket pics added on 1st post now. 
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spacetrucker
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Re: Pork Tenderloin already done, Brisket coming
looks great this is not good to look at round supper time....
good job on all meats sure makes me wish it was mine
good job on all meats sure makes me wish it was mine
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
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Rambo
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Re: Pork Tenderloin already done, Brisket coming
That’s a righteous smoke ring; nicely done
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bsooner75
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Re: Pork Tenderloin already done, Brisket coming
Very nice!
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JustinCouch
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Re: Pork Tenderloin already done, Brisket coming
What made the brisket just tolerable?
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Txdragon
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Re: Pork Tenderloin already done, Brisket coming
JustinCouch wrote:What made the brisket just tolerable?
From the looks of things, my first guess would be modesty!!
Looks like it turned out fantastic!
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bobcat1
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Re: Pork Tenderloin already done, Brisket coming
Txdragon wrote:JustinCouch wrote:What made the brisket just tolerable?
From the looks of things, my first guess would be modesty!!
Looks like it turned out fantastic!
It tastes great but I should have cooked the flat just a bit longer. Point was at 205 and done while the flat was at 187. So I separated them and put the flat back on until it hit 200. Should have went to 205. It is tender but should have been a bit more so.
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