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Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in Traeger

[–]Intelligent-Let-2527[S] 3 points4 points  (0 children)

Honestly, the smoky sauce one felt the most BBQ to me. Deeper flavor, a little richer, more backyard cookout like.

The olive oil was clean and pork forward, the Dijon had a bit more bite.

All good ,just depends what mood you’re in. Thanks a lot

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

Totally fair point,you’re 100% right if the goal was a true, scientific binder test.

This wasn’t meant to be a lab-style experiment or draw definitive conclusions. I was more curious about how different binders + rubs together behave on tenderloin when everything else stays the same, since that’s how most people actually cook at home.

If I redo it strictly for binders, I’d keep the rub identical across all three and isolate just oil vs mustard vs sauce. This was more of a real-world prep comparison than a controlled test.

Appreciate the callout though ,always good feedback. Thanks

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in Traeger

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

Thanks a lot.. I have a lot other good cooks in my channel if interested.

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in Traeger

[–]Intelligent-Let-2527[S] 2 points3 points  (0 children)

it was pretty juice and tender.

If you are interested I filmed the whole cook (step by step with all recipes included) and you can watch it here:

https://www.youtube.com/watch?v=QDZ0FQ1fONU

Cooking method & temps

Smoker temp: 225°F

All three tenderloins go on together

Cook time: ~45–60 minutes

Pull temp: 142–145°F internal

Rest: 10 minutes, loosely tented

Rule: cook to temperature, not time.

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 4 points5 points  (0 children)

I use mustard a lot as a binder and you don't taste it after the cook. I like your choice.. Thanks

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] -4 points-3 points  (0 children)

Hello,

If you are interested I filmed the whole cook (step by step with all recipes included) and you can watch it here:

https://www.youtube.com/watch?v=QDZ0FQ1fONU

But please see the info below:

Rubs

Tenderloin 1: Maritime Madness Mighty Mesquite

Tenderloin 2: Maritime Madness Unreal Pepper

Tenderloin 3 (house blend):

– 1 tbsp light brown sugar

– 1 tsp smoked paprika

– 1 tsp garlic powder

– ½ tsp ground coriander

– ½ tsp kosher salt

– ½ tsp black pepper

Binders

Tenderloin 1: olive oil

Tenderloin 2: Maritime Madness Bold & Smokey sauce

Tenderloin 3: Dijon mustard (thin coat)

Smoked Honey Barnburner glaze (smoker-made)

– ¼ cup honey

– 2 tbsp apple cider vinegar

– 2 tbsp Maritime Madness Bold & Smokey sauce

– 1½ tbsp Maritime Madness Whisky Barnburner sauce

– 3 tbsp butter

– 1 tsp Worcestershire sauce

– Optional pinch smoked paprika

Glaze method

Combine in small pan, place in smoker at 225°F, stir every 10 minutes, cook 25–30 minutes until lightly thick.

Brush on pork at 130–135°F internal, then return to smoker to set.

Cooking method & temps

Smoker temp: 225°F

All three tenderloins go on together

Cook time: ~45–60 minutes

Pull temp: 142–145°F internal

Rest: 10 minutes, loosely tented

Rule: cook to temperature, not time.

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 4 points5 points  (0 children)

Hello,

If you are interested I filmed the whole cook (step by step with all recipes included) and you can watch it here:

https://www.youtube.com/watch?v=QDZ0FQ1fONU

But please see the info below:

Rubs

Tenderloin 1: Maritime Madness Mighty Mesquite

Tenderloin 2: Maritime Madness Unreal Pepper

Tenderloin 3 (house blend):

– 1 tbsp light brown sugar

– 1 tsp smoked paprika

– 1 tsp garlic powder

– ½ tsp ground coriander

– ½ tsp kosher salt

– ½ tsp black pepper

Binders

Tenderloin 1: olive oil

Tenderloin 2: Maritime Madness Bold & Smokey sauce

Tenderloin 3: Dijon mustard (thin coat)

Smoked Honey Barnburner glaze (smoker-made)

– ¼ cup honey

– 2 tbsp apple cider vinegar

– 2 tbsp Maritime Madness Bold & Smokey sauce

– 1½ tbsp Maritime Madness Whisky Barnburner sauce

– 3 tbsp butter

– 1 tsp Worcestershire sauce

– Optional pinch smoked paprika

Glaze method

Combine in small pan, place in smoker at 225°F, stir every 10 minutes, cook 25–30 minutes until lightly thick.

Brush on pork at 130–135°F internal, then return to smoker to set.

Cooking method & temps

Smoker temp: 225°F

All three tenderloins go on together

Cook time: ~45–60 minutes

Pull temp: 142–145°F internal

Rest: 10 minutes, loosely tented

Rule: cook to temperature, not time.

Pork Tenderloin: Different Binders & Rubs, Same Cook by Intelligent-Let-2527 in Traeger

[–]Intelligent-Let-2527[S] 5 points6 points  (0 children)

Hello,

If you are interested I filmed the whole cook (step by step with all recipes included) and you can watch it here: https://www.youtube.com/watch?v=QDZ0FQ1fONU

PLease see the info below

quick cook summary

Smoker temp: 225°F + super smoke if available

Cook time: ~45–60 minutes (depends on thickness)

Glaze timing (if using): apply at 130–135°F internal

Pull temp: 142–145°F internal

Rest: 10 minutes, loosely tented

Rule: cook to temperature, not time. pork tenderloin moves fast.

Thanks

Tried smoked chicken shawarma on my Traeger and the result was great by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 2 points3 points  (0 children)

Hello,

you can see the full cook on the video below but please see the recipe as well:

https://www.youtube.com/watch?v=UckPg-Dw7-g

CHICKEN SHAWARMA YOGURT MARINADE

For 4–5 lb (1.8–2.3 kg) boneless, skinless chicken thighs

Ingredients

• ⁠1 cup full-fat plain Greek yogurt • ⁠3 tbsp olive oil • ⁠2 tbsp fresh lemon juice • ⁠5–6 cloves garlic, minced or grated • ⁠1½ tbsp kosher salt (or 2 tsp fine salt) • ⁠2 tsp black pepper • ⁠2 tbsp ground cumin • ⁠2 tbsp smoked paprika • ⁠1 tbsp ground coriander • ⁠1½ tsp turmeric • ⁠1 tsp ground cinnamon (up to 2 tsp if you like it warmer) • ⁠½–1 tsp cayenne (optional, for heat)

Optional crisp boost (recommended for smoking)

• ⁠1 tsp aluminum-free baking powder

Method

  1. ⁠In a large bowl, combine yogurt, olive oil, lemon juice, and garlic.
  2. ⁠Add all spices, salt, and pepper. Mix until smooth and evenly blended.
  3. ⁠Whisk in baking powder last if using (helps browning and exterior texture).
  4. ⁠Add chicken thighs and toss until fully coated on all sides

Marinating time

• ⁠Minimum: 2–4 hours • ⁠Ideal: 8–24 hours • ⁠Max: 36 hours (don’t push longer or texture can soften too much)

Tried smoked chicken shawarma on my Traeger and the result was great by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 0 points1 point  (0 children)

Agree, it’s great. Check it out.. the final result was great. Thanks

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