Answer
Apr 08, 2026 - 12:45 PM
Because gator is similar to lean poultry or pork, a quick wet brine helps prevent it from becoming "gator jerky."
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Simple Brine: Mix 4 cups water, 1/4 cup salt, 1/4 cup brown sugar, and a dash of hot sauce.
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Time: Submerge the tenderloins for 1 to 2 hours in the fridge. Pat them bone-dry afterward.
Apply a light coat of olive oil or mustard as a binder, then use a Cajun or Creole seasoning. Avoid rubs with too much sugar, as they can overpower the delicate flavor of the meat.
3. The Setup-
Wood Choice: Use mild woods like Pecan, Apple, or Cherry. Heavy woods like Mesquite will completely overwhelm the meat.
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Temperature: Aim for a low and slow 225°F (107°C).
Since tenderloin has almost zero fat, many pitmasters wrap the loins in bacon or lay bacon strips over the top. This provides a "self-basting" effect that keeps the meat moist.
5. The Cook-
Time: Usually takes 1 to 2 hours, depending on the thickness of the loins.
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Target Temp: Remove the alligator when the internal temperature hits 150°F to 155°F.
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The Finish: Let it rest for 10 minutes. The carryover cooking will bring it to about 160°F, which is the sweet spot for tenderness.
Quick Pro-Tips
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Don't Overcook: Gator goes from "tender" to "rubber tire" very quickly once you pass 165°F.
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The Spritz: If you aren't using bacon, spritz the meat with apple juice or water every 30 minutes to keep the surface from hardening.
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Dipping Sauce: Serve with a Remoulade or a lemon-butter garlic sauce to complement the smoke.
