Smoked Pork Tenderloin - Traeger Recipe

Smoked Pork TenderLoins

Traeger Recipe

Smoked Pork Tenderloin.
I have cooked it with a dry rub or Marinated in Italian Dressing.
The Method is the same either way.

Smoked Pork Tenderloin Traeger Recipe

Startup Procedure
Start Traeger on smoke for 10 minutes with lid open'
Preheat lid closed to temperature of 225
Place on grill
cook till an Internal Temperature of 145.
If you don't Marinate you may want to spray with apple Juice every hour or so

The Sweet Potatoes cooked for 2 hours at 225 they could have used an extra hour.  The Microwave makes up for under-cooked potatoes.

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.

BBQ Corn Beef - Traeger Recipe

BBQ Corn Beef

BBQ Corn Beef  Traeger Recipe

2 corn beef 3+ lbs each

This next step is very important if you are buying an already cured corn beef
Soaked in water about 36 hours to remove Saltiness.  

Start Traeger on smoke for 10 minutes with lid open'

Preheat lid closed to temperature of 180

After the corn beef is on grill for 60 minutes to an hour  raise temperature to 275
Cook Fat side up spraying with apple juice every 30 minutes or so

Cook until  Internal Temperate of 185
Wrap in Foil and 1 to 3 hours in cooler wrapped in Towels

 I Used large smoke tube it burned 3 plus hours

Please Note:

Any recipe I make is just a guideline.  I am not a big fan of gooey sauces so almost everything is I cook would be a dry rub.  You of course should experiment and see what works best for you.  I don't often recommend a rub because it is a matter of personnel taste.  These recipe would also work well on most other pellet grills or charcoal and gas grill using indirect heat for the low temperature recipes.