a wet marinade is a better option IMO. I recommended a vacuum seal as a quick dry marinade. During the vacuum process, the pours of the meat are opened and the rub soaks in a lot easier. A wet marinade accomplishes the same objective but in a slightly longer timeframe. brining is better for poultry IMO. Turkey, Chicken, etc.. The issue with a wet marinade is that usually, you have to wash the marinade off before you smoke. That means that whateve flavor that soaked into the meat is what you have. You may still have to add a light coat of rub to get a good crust on the tenderloin.
Got it. So I'm going to figure out an overnite wet marinade for the pork loins (likely molasses and dijon mustard--don't have a vacuum sealer) and I'm going to do a dry rub on the wings with an Asian glaze at the end--ripped off a recipe from Smoky D's BBQ in Des Moines that I saw on Diners, Drive-Ins and Dives. _
Going simple this SB. Just 2 racks baby back ribs, potato salad, corn and some Makers Mark 46. Got some Rolling Rock beer to wash it all down. Will probably use the Oklahoma Joe smoker instead of the Stumps. Just a 4hr smoke.
My brother in law just perfected the 4 hour brisket. Perfect smoke, great crust. I haven't tasted one better that's been sitting there for 6-12 hours.
My pizza bagels only take 10 minutes In the toaster oven, I put pepperoni and hot cherry peppers on them...
My pork tenderloins been on about an hour. Going to replenish chips in 30 mins then go another 90 mins. Then I'm doing the wings later. Using Applewood today. _
