Well, I cooked a Pork Tenderloin in the smoker and was it ever so scrumptious. Smoke was only for a ½ hour with apple chips as I just wanted a hint of smoke (I didn’t have any apple wood chunks) The smoker was at 255 - 265° F for 2 ½ hours, and then increased temp. to 300° F for last ½ hour to crisp up the bacon. Internal temp was at 243° F when I increased temp of the smoker.
Night before:
- Pork Tenderloin: Jeff’s dry rub, wrapped in plastic and into fridge.
- put enough bacon in a bowl with maple syrup to cover, and refrigerate overnight. Next day wrap bacon around tenderloin.
- pulled meat out of smoker at internal temp of 150° F, and then let it rest (double wrapped in foil, temp came up to 158° F)
Absolutely delicious,
Gord
Night before:
- Pork Tenderloin: Jeff’s dry rub, wrapped in plastic and into fridge.
- put enough bacon in a bowl with maple syrup to cover, and refrigerate overnight. Next day wrap bacon around tenderloin.
- pulled meat out of smoker at internal temp of 150° F, and then let it rest (double wrapped in foil, temp came up to 158° F)
Absolutely delicious,
Gord
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