- Joined Apr 2, 2011
Hey all! Love your site! First time poster here. I've smoked ribs, pork shoulders, and a turkey breast before....but I picked up a new smoker tonight (a Master Forge Charcoal model) from Lowes. And a bag of lump charcoal (on sale for $5 if anyone is interested).Anyways.....I got a whole chicken to roast and a 1.5 pound pork tenderloin. I've got a brine going for the chicken to soak in overnight (cooking tomorrow). I think I'm good on the chicken, but I unsure of how to go about the tenderloin. I know it has little to no fat, so it drying out is a concern. Should I let it get some good smokey flavor and then wrap it in foil until it finishes? Or something else?