Cool. Do you have one of those vertical smokers, and how does the meat stay on the grill?

This was indirect-grilled. Pretty simple actually. This was only a third of the tenderloin.. Olive oil, dry rubs, salt/pepper, lay bacon on top. Grilled fat side down (because the bacon was on top), and let it go for a little more than two hours. Every 20 minutes I spritzed it with apple juice and had an open can of beer over each side (where the flames were) for a little more moisture. Time's not relevant, I just grilled it until the internal temp was 175.

And gravity is what keeps the meat on the grill... :thumb:

I was being a smart ass about the picture orientation. I guess it didn't play well.

You took it to 175? That seems pretty high for a tenderloin.

Agree with the olive oil on the meat theory. Lots of the flavor components in spices are oil
Soluble, so oil is required to get them to come out

I posted this in another thread but it was good enough I thought I'd post it here. If u do a brisket, reserve the trimmed fat. Rub and smoke the meat. Half way through the smoke, lay the trimmed fat back over the brisket for the second half of the cook. It'll render and "baste" the meat. Remove it at ghe end. Ddlicious

I really hate to quote this again, but holy shit it's still funny to me.

If anyone was on the fence on buying the tractor supply smoker its 20 bucks off right now.

http://www.tractorsupply.com/redston...asedPricingCmd

I don't mean to be a Smokey Mountain elitist, but that thing looks like complete shit from a build quality perspective.

She is too. Drives me crazy. Just swallow it already.

I agree on beef. Still like the mustard on pork.

LOL, I got the joke... 175 works fine in a house full of people WHO EAT SUSHI but want everything else cooked. And it's moist as all get out (with the bacon), so it's all the better... And it was AWESOME!

Indeed on the olive oil. Just adds an awesome taste to most things...

I do at the beginning. My final glaze is usually honey, olive oil, and a dash or five of thin rub. So I still get it into pork too..

Just added a handful of briquettes, kicked the coals a bit, smoke popped right up for the last leg. Ribs have been on approximately 3 1/2 hours now. The beans are getting crafted as is the sauces.

Like!!!!!!!!