Jay Tinney is pitmaster at Tinney Barbecue in Austin, Texas. He has been a competition BBQer for nearly 20 years, winning titles at numerous contests in Texas. For over 15 years, Tinney has been the head competition chef on several of the largest teams at the Austin Rodeo. He was the San Antonio Rodeo BBQ Cookoff Grand Champion in 2018. Tinney uses Head Country in his catering as well as at competition.
Pork tenderloin, at least 1.5 pounds each (for reference, 1 large tenderloin feeds 4 with sides)
Semi-frozen boudin, 1 link per tenderloin, casing removed
Head Country Championship Seasoning, Original
Optional: Head Country Bar-B-Q Sauce, Apple Habanero
225 degrees F
Trim silverskin off pork tenderloin.
Using a sharp knife, create a cavity that runs the length of the tenderloin. (See video above).
Insert boudin into cavity created in tenderloin.
Tie opening of tenderloin with butcher string to ensure boudin won’t escape during cooking.
Season all sides of tenderloin with a light layer of salt-pepper-garlic seasoning.
Season all sides of tenderloin with a light layer of Head Country Championship Seasoning.
Smoke to an internal temperature of 165 degrees F. Glaze with Head Country Bar-B-Q Sauce in Apple Habanero, if desired. Slice, serve, and enjoy!