A delicious smoked pork tenderloin brined for flavor and smoked to perfection, finished with a BBQ sauce glaze.
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Combine salt, sugar, white wine vinegar, and water to create the brine.
Submerge the pork tenderloin in the brine for 6-24 hours. Do not exceed 24 hours.
Remove the tenderloin from the brine and pat dry.
Apply a binder to the tenderloin and season with your favorite BBQ rub.
Preheat your smoker to 215-225°F.
Smoke the tenderloin for 1-2 hours or until the internal temperature reaches 135°F.
Brush the smoked tenderloin with BBQ sauce.
Broil or cook over high heat until the sauce is set.
Ensure the tenderloin is fully submerged in the brine for even flavor.
Use a meat thermometer to accurately check the internal temperature.
Let the tenderloin rest for a few minutes before slicing to retain juices.
How long should I brine the pork tenderloin?
Brine the pork tenderloin for 6-24 hours, but do not exceed 24 hours.
What temperature should the smoker be set to?
Set the smoker to 215-225°F.
How do I know when the tenderloin is done smoking?
The tenderloin is done when the internal temperature reaches 135°F.
Can I use any BBQ sauce for this recipe?
Yes, use your favorite BBQ sauce to glaze the tenderloin.
What is a binder and why is it used?
A binder, such as olive oil, helps the seasoning adhere to the meat.
