|Smoked Pork Tenderloin|
And this was the day I discovered that my temperature probe is 10 degrees off - the meat was just a bit over.
I normally smoke it for about an hour and a half (225f - 250f), until it is 155-160f.
|Pork Tenderloin with Jess' Green Goddess|
***Well, I got rid of iPhoto and am trying out Photoshop for thirty days (steep, steep learning curve) - but the program overheats my Mac! I'm off to Small Dog today to see if they can sort me out.