Smoked Pork Tenderloin

Instructions

1. Trim & Pat Dry: Remove the silvery membrane from the tenderloin and pat the meat dry with paper towels. Dry surface = better bark.
2. Oil & Season: Drizzle olive oil over the meat, then rub Worcestershire sauce (or mustard) all over. Sprinkle black pepper, then coat evenly with TexasBBQRub Original. Let sit at room temperature for 10 min.
3. (Optional) Bacon-Wrap: If you like extra moisture, lay the bacon strips over the tenderloin, overlapping slightly, and secure with toothpicks.
4. Preheat Smoker: Set up for indirect heat at 225 degrees F (107 degrees C). Good wood choices: apple, pecan, or a light blend of cherry + oak.
5. Smoke: First Phase - Place the tenderloin on the grill grate, thickest end toward the fire. Smoke for 1 1/2 hours, maintaining 225 degrees F.
6. Foil "Boat" (Optional): At the 1 1/2-hour mark, move the meat to a shallow aluminum pan (or form a foil boat) to catch juices. This keeps the meat moist during the final phase.
7. Smoke: Finish - Continue smoking until the internal temperature reaches 145 degrees F (USDA minimum) and holds for a 3-minute rest, or 150 degrees F for a slightly firmer bite. Use a calibrated instant-read probe.
8. Rest: Remove the tenderloin, tent loosely with foil, and rest for 10-15 minutes. Resting allows juices to redistribute and the temperature to rise a few degrees.
9. Slice & Serve: Slice cross-wise into 3/4-inch medallions. Serve with a side of Texas Pepper Jelly or your favorite mustard-based sauce.