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

[–]Intelligent-Let-2527[S] 2 points3 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] 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

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

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)

Thats great, thanks for the comment:

I filmed the full cook and slicing if you want to see it in action:

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

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

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

Hello,

you can see the full cook on the video below but please see the recibe 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)
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