I was a chef in the family's fine dinning restaurant for over 20yrs, but am new to smoking and followed your directions for the tenderloin and they were incredible, super juicy and perfectly done. I think that 250 is the sweet spot as you stated. Thanks for the video.
Andrew, Grreat video. It gave me some ideas to try out. I have done numerous pork t-loins before but never bacon wrapped or smoked. I marinated mine in a mix of italian and sesame ginger salad dressings, wrapped in bacon and then seasoned with my rub. I smoked on a Weber Genesis gas grill with hickory chips, holding temp at 275. What a taste treat. Thanks for motivating me to try something new
This looks absolutely delicious. I've been following since almost your beginning of YT videos. Please be sure to keep up the content. Also, the family looked a bit hungry when they came outside checking on ya. Lol. Happy smoking!
Those look awesome bro! Any tips on how to get the bacon to crisp up without overcooking the loin? I've always found it challenging to get the cook on both to be perfect.
I love your videos! I stumbled on you looking for info on the master built 40”. I’m supper excited I found you. I brought my grill today and can’t wait to season it tomorrow. Can the time and temp be the same on the 40” smoker?
Need to be careful with the 145F. I've wrapped meat up and it's only gone up 1 or 2 degrees before. So you may not hit that degree mark if pulled to soon.
@@PipenFalzy "Matters"¿¿¿ Blindfolded you're NEVER going to pick out which one was cooked 10 degress higher....then cooled to "eating temp" Cool comment tho 🤣
closer to 1..25" to 1.50" more than double the size in cuts. I had to be a jerk because I am jealous I am not eating those at this moment! Looks delicious!
GREAT VIDEO! You made me laugh with the silverskin/ fat statement.... "I've already done all of that so, you don't have to worry about it!" Say what?🤔🤣
Nicely done!!! Now I’m going to have to start wrapping mine in Bacon!!
They are phenomenal with bacon!
I was a chef in the family's fine dinning restaurant for over 20yrs, but am new to smoking and followed your directions for the tenderloin and they were incredible, super juicy and perfectly done. I think that 250 is the sweet spot as you stated. Thanks for the video.
"Perfectly" is a great description 👍
Oh for sure! They turned out great
Andrew, Grreat video. It gave me some ideas to try out. I have done numerous pork t-loins before but never bacon wrapped or smoked.
I marinated mine in a mix of italian and sesame ginger salad dressings, wrapped in bacon and then seasoned with my rub.
I smoked on a Weber Genesis gas grill with hickory chips, holding temp at 275. What a taste treat.
Thanks for motivating me to try something new
Hope you enjoy
This looks absolutely delicious. I've been following since almost your beginning of YT videos. Please be sure to keep up the content. Also, the family looked a bit hungry when they came outside checking on ya. Lol. Happy smoking!
Thanks! Appreciate you watching
Great video, they look fantastic. I’m doing some tonight!
Have always wrapped my t-loins in bacon cause like they say, bacon makes everything better!! Thanks for sharing, Andrew!!
Heck yeah it does! Thanks for watching Scott!
Thanks for the great video. I will try this on my channel soon. Looking forward to more tips from you.
Andrew looks awesome. Thanks for information and posting
Glad you like it!
Looks great, thanks for the video
Looks amazing brother
Thanks!
Those look very tasty! Good video and information on your process for smoking tenderloins..
Love making tenderloin, it’s super easy and quick. Thanks for watching!
Trying one tonight
Just found you from the char grilled and masterbuilt review and definitely subscribing
Definitely trying that. Thanks brother! Great video
Thanks for watching!
Great video buddy, looks yummy 😋
Thanks man!
@Andersons Smoke Show I'm a woman 🤣... the name tends to fool a few
I’m Soooooo sorry! Now that I know, it won’t happen again!
@Andersons Smoke Show no worries, I get it all the time, I'm just bad about putting pics up but I've got one up now and thank you
Hey buddy tell me more about that smoker.
That pork looks great 👍
Thanks man!
@@AndersonsSmokeShow I’ll go back and watch again if I have to,but what kinda smoker was that????
That’s the Char Griller Grand Champ offset
@@AndersonsSmokeShow thanks brother!!
I have the same one and I love it. It’s a great smoker and won’t break the bank.
Mighty Fine! I've never sauced a bacon wrapped meat, thinking it would kill the crisp. Looks like I've been wrong for a long time. Thanks!
Key is to wait until it’s almost done!
Those look awesome bro! Any tips on how to get the bacon to crisp up without overcooking the loin? I've always found it challenging to get the cook on both to be perfect.
I made sure that I didn’t buy thick bacon. If you could see, it was paper thin at times.
I love your videos! I stumbled on you looking for info on the master built 40”. I’m supper excited I found you. I brought my grill today and can’t wait to season it tomorrow. Can the time and temp be the same on the 40” smoker?
Should be the same as long as the temperatures are set the same
What kind of gloves do you use?
Black nitrile gloves
Need to be careful with the 145F. I've wrapped meat up and it's only gone up 1 or 2 degrees before. So you may not hit that degree mark if pulled to soon.
Dont matter. You're completely fine for tenderloin of this size at 135 internal
@@bobbilly5960 true but if you like your meat a certain temp it matters.
@@PipenFalzy "Matters"¿¿¿ Blindfolded you're NEVER going to pick out which one was cooked 10 degress higher....then cooled to "eating temp"
Cool comment tho 🤣
@@bobbilly5960 Exactly. You should've realized by that retort by Pipen? That some people show up to the comment section with their 😮? Here ---> ( * )
@@4fit816 bahaha
Neighbors: did you say the tenderloins are done? Ugh he’s still saucing them. Retreats back inside 🤣
Hahah that’s my cameraman. They had guests over and were trying to leave… but didn’t want to walk through the video
Damn, you have nosy neighbours! :D
I'll be there in 6 or 7 hours. 😉🤣
Those are some beauties!
Thanks!
closer to 1..25" to 1.50" more than double the size in cuts. I had to be a jerk because I am jealous I am not eating those at this moment! Looks delicious!
GREAT VIDEO!
You made me laugh with the silverskin/ fat statement....
"I've already done all of that so, you don't have to worry about it!"
Say what?🤔🤣
How does the bacon come our
We don’t like wimp rubbish bacon
I used really thin bacon. At this temp, thick bacon will be rubbery
@@AndersonsSmokeShow
Thank you so much for the answer
Yes I have a thinner bacon
If need be I’ll crank it up to crisp
Love your videos
That's some sad looking bacon lol.
It was sooo thin lol
Looks amazing brother
Thanks!