OK, so I came home today and wanted to smoke this nice looking marinated pork tenderloin in the fridge. I didn't. I know, I know, I should have more dedication in my new addiction but I just seasoned my smoker last Sunday afternoon and I was afraid that smoking this small pork tenderloin would take too long and thus make dinner too late for us. (read: possible impatient wife)
So here's my question so I have an idea what I can smoke after work and still eat dinner at a reasonable time during the week: How would you recommend I smoke this small 1-1.5# pork tenderloin? Low at 200 or higher at 275? I usually grill these at approx. 500 for about 10min a side until internal temp is 155 then pull off and lightly wrap in HD foil for 10 minutes - always tender and juicy and well cooked throughout. How long of a smoke would this or pork chops take? I'm sure you guys are smoking on workdays, so what's in your box?