Smoked Turkey Tenderloin

Cooking turkey is tricky, I recently got a real smoker and decided to try some tenderloin.  First you need to marinate or brine it for at least 4 hours. This was a Cajun style rub with freshly ground peppers.

Ingredients:

  • 2 Turkey tenderloins
  • 1 dried Guajillo pepper (ground)
  • 1 tspn rosemary
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 2 tbls soy sauce
  • 1 tbls mustard
  • 1/2 tspn Cajun seasoning
  • 2 tbls melted butter
  • 1 tspn salt

Prep:

If your tenderloin was pre marinated wash it off.  Break you pepper apart and toast in a pan, then grind it in a coffee grinder or processor. Season the loins with all the ingredients and stash covered in fridge.

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The loin is an uneven size so I decided to tye them up into an equal piece. Pardon my non tying abilities.

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Start the smoker with some apple or pecan wood and heat to 250 F or so. Put the loin on and let is smoke for an hour.  Then baste with melted butter, continue to cook and baste for approximately another 30 minutes.

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Your looking for 160 degrees F in the thickest part of the loin. I overshot a little but it was fine. Serve on sandwiches or as a meal, bon appetite.

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