Quote:
Originally Posted by entertainme
This is what I did with my tenderloin pieces.
I can't really give you a recipe because I've been eyeballing rather than measuring, but I generally throw in the following:
Salt
Pepper
Chili Powder
Smoked Paprika
Mustard
Granulated Garlic
Onion Powder
Red Pepper Flakes
Cumin
Brown Sugar
Yeah, I used pretty much this, except I didn't have cumin, and I added fresh thyme, as inspired from crashjr's Argentine steak. I baked it covered in foil for 6.5 hrs in the oven at like 225-275, although I'm not sure how well I trust my oven's temperatures.
Rubbed, ready to sit overnight in the fridge:
Moist and juicy:
It was tender and juicy and all, but it wasn't really shreadable or pullable. I ended up just carving it, putting it on a roll, and adding bbq sauce.