Thank you for not telling people to take this cut to 165. I've wanted to cry when I see overcooked loin and tenderloin. I pull at 140. Can't beat it.

The Queen of BBQ has done it again. Great video. Cheers from the great state of Arkansas.

Looks very delicious and tasty. I have made it before but I will use this recipe next. I had used some of your other recipes for tenderloin and it was fantastic. I always use your rubs and sauces. Have an awesome day.

LOVE IT!!!

Everyone loves pink on the inside!😋

My fav!

That looks amazing. I've smoked a lot of stuff and I've never done a pork tenderloin before. I'll definitely have to try it.

I love it

I finally started cooking these again after quitting due to ruining so many. As you said, the key is pulling them at 145 so they don't dry out, and that's what I previously didn't understand. I've had good results marinating and grilling high and fast, but now you've inspired me to smoke one. I can't believe what a nice tender pull those slices had.

Just want to say you’ve made me a “good” smoker on the 1050. Thank you.Give you all the credit when having a BBQ. Great stuff.

Adding this to my "to do" list!

I love using pork tenderloins to try rubs and sauces.

Pork Tenderloin is one of my favs. On a grille, or smoked, affordable and delicious!

Planning to try the beer/mustard recipe next!

One of them is really happy to see you.

I love pork tender loin it's the best BBQ

I have got to learn to stop looking at these videos late late late in the evening. I really really want to go fire up the smoker. I guess I know what I’m having this weekend.

Hi Suzie, absolutely love all the BBQ rubs available in our local stores now in days. You have amazing taste with all of these and very well thought out. More and more BBQ supply companies are starting to stock your special mixtures, I must say their among the best I have ever tried. You Rock Girl!!! However I do have one concern, my self, I don't like your new video format on KZread. Its just not as fun and outgoing as it used to be? No matter what I will keep watching and getting great BBQ advice from your channel. Thanks Suzie... Your the best!

@Heygrillhey

2 ай бұрын

Yeah, we did an experiment. Our Tuesday videos are still the same old format and the Thursday videos will be going back as well.

Can’t be any easier than that

It does look good, but i prefer to put mine on a rack, over a pan, before putting sauce on. Just to cut down on the mess in the smoker.

No removal of the silver skin?

Good afternoon Sweetheart ❤

I’m surprised at how many confuse the loin and tenderloin

What about removing the silver skin. Every recipe I see says to do this

@thomabb

2 ай бұрын

You can remove the silver skin, but it isn't mission critical. Some people don't have the right knife or the skill to do it.

I just realized Every video that has a female lead that I have look at today, getting ideas as how to do my first cook on a pellet grill have had long hair hanging down the front of their body. I know I'm not eating the food, I can't get past how much hair could be in the food. :)

I wrap my tenderloin in bacon

Silver skin??????