Quote:
Originally Posted by RebelR
IMO .. not enough fat to warrant the slow cooking.. Tenderloin is more of a high heat and fast cooking type cut. Better off with the rib end of a loin if you want something to stuff.
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i do tenderloins pretty often in my smoker and they have never dry out
i get the same texture as do if i was jut to put in the oven but with just a alot of smokey flavor :-)