So I made a pork tenderloin bone in today, put my rub on last night. Wrapped it in bacon this morning, smoked it with apple juice and fresh basil in my liquid tray. Smoked it for 3 hours using apple and hickory chips to internal temp was 145, wrapped it in foil with a splash of apple juice for another hour. It had juice coming out if it after resting for an hour but as expected was a bit dry. Had good flavor. Overall I'm happy with the outcome.
