Friday I found deep in my freezer a tenderloin that had escaped my attention for about 2 years. We had brined it well before freezing so it had no freezer burn. After thawing overnight in my sink I rinced it and layed it out on alumimum foil in a shallow cookie sheet then used some dry rub we buy locally called Daddy Hinkles. mixed it half and half with white flour and about 1 table spoon of course black pepper. Sprinkled it on both sides of the tenderloin and wrapped tightly with the foil placed in the oven at 205 for 9hrs. was fork tender and quite tasty.

Saeed loved your photos of the man cave.
Thanks for hosting the forums.