When I went to the grocery store to get the meat they were out of pork tenderloin so I got a pork shoulder instead.
Some comments on my first time.
1) I really wish I had read the article on how to modify the Brinkiman smoker before I tried this.
2) I had a really hard time getting the heat high enough and keeping it high enough. At least I think I did, there is no real temperature guage.
3) I really like the chimney charcoal lighter. I have cooked dutch oven for many years and wish I had made this purchase years ago.
So here is how it turned out
This is after 6 hours in brine and after the dry rub has been applied.
This one is after about 5 hours in the smoker, I just couldn't get it over 136 degrees so I decided to finish it in the oven (is this cheating?)
The finished product - whole
The finished product - cut
In the end the taste was phenominal. Unfortunately I was too sick to eat much of it. My dad loved it and my mom didn't (she doesn't care for the "smokey" flavor.