Re: Pork Tenderloin
wvsmoker Welcome to the forum. You will find many good recipes here. If possible use temperatures to cook meat and use times as only a guide.http://www.smokingmeatforums.com/viewtopic.php?t=2273
The one I like is:
Olive oil to coat meat
2 Tablespoons Salt
2 TablespoonsWhite Sugar
1 TablespoonBrown Sugar
2 TeaspoonsChili Powder
1 Teaspoon Cumin
Â½ TeaspoonCayenne Pepper
Â½ TeaspoonBlack Pepper (use coarse ground if you have it)
Â½ TeaspoonGarlic Powder
Â½ TeaspoonOnion Powder
Rub the tenderloin or other meat with the olive oil to coat all surfaces. Sprinkle the dry rub on all surfaces, make sure to coat evenly and in all cuts and folds.
Wrap the meat tightly in plastic wrap and let the meat season a minimum of 2 hours in the refrigerator. Best if you are able to season overnight.
Flavor tipâ€¦ Use Yellow Mustard to coat the meat before seasoning (Frenchâ€™s Mustard). The mustard will brown during smoking and lose the mustard flavor.
Remove the tenderloin at an internal temperature of about 160Â°. Wrap in foil and return to smoker to internal temp of 195Â° to 200Â° Remove from smoker, store in blanket wrapped cooler for a couple of hours to let meat relax the juices into the meat.