Here’s the full recipe for the juiciest pork tenderloin I’ve ever made. I had to share it — it was way too good! Injection, rub, controlled cooking, perfect glaze — everything is in here. Ingredients (for 2 tenderloins) Injection - 1 tbsp maple syrup - 1 tsp melted butter - ½ tsp chicken Bovril diluted in 1 tbsp hot water - 1 tsp rice vinegar - 1 pinch of salt - 1 drop of Colonel Mustard (optional, but magical) Rub - 90% BBQ Québec Texas rub - 10% BBQ Québec Kansas rub Glaze - 2 parts maple syrup - 1 part melted butter - 1 tiny splash of rice vinegar Preparation 1. Seasoning - Pat the tenderloins dry. - Light mustard binder (optional). - Apply the 90% Texas + 10% Kansas rub mix. 2. Injection (10–20 minutes before cooking) - 8–10 injection points per tenderloin - 1–2 ml each - Always inject along the direction of the muscle Cooking Setup - 300–325 °F indirect heat - Probe in one of the tenderloins Cooking steps 1. Place the tenderloins on the indirect side. 2. Let them climb to 115–120 °F internal. 3. (Optional) Light spritz of water or apple juice. 4. At 135 °F internal, apply the first thin layer of glaze. 5. Close the BBQ and let it set for 2–3 minutes. 6. Let the temp climb gently to 140–142 °F internal. 7. Remove immediately and rest for 10 minutes. Maple–Mustard Sauce (for glazing + serving) - 4 tbsp maple syrup - 1 tbsp mustard (Dijon or whole grain) - 2 tbsp butter - ½ cup chicken broth - 1 tsp rice vinegar - Pepper Method Simmer and reduce 3–5 minutes until it lightly coats a spoon. Adjust with a touch of broth (thinner) or vinegar (brighter) as needed. 🎯 Final Result - Exceptional juiciness - Perfect rosy center - Controlled maple flavor - Shiny, clean glaze - Ultra-tender texture - Honestly: one of the best pork tenderloins I’ve ever made! Thanks to the community — this recipe deserves to be tried. If you have any questions, I’m here! And thanks to ChatJPT for the live guidance ✌️🔥

Hey BBQ Nation, I need to share this win. I cooked a 2-lb pork loin tonight — Kansas + Booster rub, indirect on my Napoleon LEX 730… And honestly? It was the juiciest pork loin I’ve ever made. No injection. Nothing. Just patience, 275 °F, pulled at 135–140 °F internal, 10-minute rest… When I sliced it, the juices were running like a tenderloin. The Kansas rub caramelized perfectly, the texture was crazy good, and that little Colonel Mustard + maple glaze… 🔥🔥🔥 Just wanted to share the win — sometimes the simplest cook, done right, gives you the biggest “WOW”. Thanks Nation for always keeping the fire alive 🙏 Let’s keep pushing each other to level up!

Last Friday, we went out and bought a brand new Napoleon TravelQ for my mom. She wanted something simple, compact, and easy to use… and honestly, this little BBQ already exceeded our expectations! Today, I showed her how to use it by cooking a batch of Kansas-seasoned chicken drumsticks, with a little touch of Booster at the end. We did a nice indirect cook, low and steady, and it gave us juicy, perfectly browned drumsticks full of flavor. She was so proud — and especially happy to see how easy her new BBQ is to master. In fact, she already wants to make the recipe again tomorrow! 😄🔥 First test of the TravelQ = total success.

Will do a booster and carabean spices rub and try out the rotisserie functionality of my Phantom for the first time. Any advices from people who already tried it out?

Jand its just the beginning ! we will lead the leaderboard in a couple of weeks Together.