No liquids using pellet smoker, inside of
Tenderloin was good, but a dried skin formed on the outside.
What suggestions do folks have? Mop, liquid in pan, other?
It is probably just it starting to form bark. Was it nice and juicy in the middle but dry to the touch on the outside? If so, that is normal. I usually put a light coat of sauce on them about 15 min before they are done. If you want a moist outside, you could try wrapping them at about 125-135 and then pull them at 145 but then you will take the benefit of smoke the whole way through away from the meat. It SHOULD soften up the outside. I will post a picture of my dry rub ones compared to my sauced ones here in a second.