Smoking a Pork Tenderloin in a Masterbuilt Smoker

[amy and john]

   Hi!  We are newbys.  We just got a Masterbuilt smoker, and for our first attempt at smoking we are gonna smoke a 5 LB. Pork Tenderloin.  Can you please give me any tips for what temperature and for how long a 5 Lb. tenderloin should smoke for.  

Also, any tips for easy clean up (can you cover any parts with foil, etc.)?

And, how do you clean the glass door after smoking?

Any tips at all are GEATLY APPRECIATED!! :)  Thanks, Amy  

 

[flash]

Not sure you have a Tenderloin, but maybe a Loin. Or is it two tenderloins in a pack?  Personally I do Tenderloins on the grill, high heat and Loins in the smoker to and internal temp of 140 to 145º. Then wrap in foil and let rest for 30 minutes. You can inject them if you want before smoking. I did some Teriyaki and Butter Creole one time. Came out good. Just don't over cook them.  225 to 235º for smoker temp