Picked up a pre-seasoned pork tenderloin at the store tonight with every intention of making it in the oven as usual. But then it dawned on me, that maybe I can smoke it. Before I wanted to solicit any suggestions, I did try to search for pork tenderloin cooking temps, times etc. It looked like 1.5 hours per pound and an IT of 140.
So again, I picked up a pre-season 1.25 pound pork tenderloin. Is this smokeable? Should I just shoot for 2 hours at a temp of around 220? What about a mop? Any suggestions would be much appreciated.
Using an MES 40 if that helps you, help me.