So, I got a good deal on a fresh tenderloin from the store. Thing is it is pretty big. slightly over 10 pounds. I have smoked a few briskets and pork butts/shoulders in my 16" Horizon, but have never done a big tenderloin. Never done a tenderloin period. I dont see any sticky's for basic tenderloin smokes. I want to smoke this but would like some suggestions on method, rub, time, temp's etc. Never done one and dont want it to come out all dry. So, any tips/suggestions of how to do this would be great! thanks in advance!
post #1 of 6
4/17/10 at 8:02am