I'm thinking about smoking a pork tenderloin (PT) this coming weekend. I've never actually ate PT.
Jeff's book doesn't have smoking recipes for PT, and there's not a lot of threads on smoking PT here.
Is PT a good candidate for smoking, or is it more of a grill (direct heat) item?
Thanks in advance.
I usually marinade mine first. Then I lay them over the frond burner bars on my grill then slowly roll them towards the back so they get spiral grill marks. I put them to the back of the grill and bring to 135 IT using indirect heat.
I don't see any reason why you couldn't smoke em.