Tunaris’ Pulled Pork

Brine

Rub

Meat

Instructions

  1. How to Brine Pork Tenderioin
  2. 1. To brine, place the pork tenderloin in a large 13x9 dish. Pour all brine ingredients into a bowl and mix well.
  3. 2. Pour the brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. If you have the time, brine for 12-24 hours.
  4. How to Smoke Pork Tenderloin
  5. 1. Generously apply the dry rub onto the meat and ensure all sides are covered.
  6. 2. Prepare your smoker. Once your smoker is preheated to 225°F, place the tenderloins in the smoker directly onto the smoker grates, close the lid, and smoke for 1 hour.
  7. 3. After 1 hour, open the smoker lid and baste with BBQ sauce on both sides of the meat. This is the point in the smoking process where I insert the digital thermometer and start monitoring the internal temperature.
  8. 4. Once the pork tenderloin reaches 145°F, remove the meat from the smoker and let it rest for 3-5 minutes before slicing.
  9. 5. Serve immediately.

Note

Marinate the pork for a minimum of 2 hours, but preferably 10-12 hours.

• The estimated smoke time at 225°F will be between 1-2 hours. Always place a digital meat thermometer in the pork and when it reaches the desired done

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