Low and slow smoked pork tenderloin might just be the juiciest cut of meat you can pull out of a smoker.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course
Cuisine: American
Keyword: BBQ, Dry Rub, smoked pork
Servings: 6people
Calories: 277kcal
Ingredients
Pork
2.5lbspork tenderloin
Pork Dry Rub
1/4cupbrown sugar
1tbsppaprika
2tspsalt
1tspblack pepper
2tspgarlic powder
2tsponion powder
3tspground mustard
1tbspdried parsley
1/4tspcayenne pepper
Instructions
Prepare your smoker as needed and preheat it to the temperature of 225°. For this dish we will be using maple wood.
In a small bowl, combine all ingredients for pork seasoning and mix them well.
Take tenderloins out of the package and pat dry with a paper towel. Place them into a rimmed baking dish or on a large cutting board and generously coat with the seasoning, pressing it into the meat.
Insert a meat thermometer into the center of the thickest part of meat and place in the smoker.
Smoke for about 1 and a half hours, until internal temperature reaches 145°. (Exact time will depend on the size of the meat.)
Take it out of the oven and onto a cutting board. Let it rest for about 10 minutes before cutting into it.