Quote:
Originally Posted by Saccopoo
Cool. Do you have one of those vertical smokers, and how does the meat stay on the grill?
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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...
