1. To brine, place the pork tenderloin in a large 13x9 dish. Pour all brine ingredients into a bowl and mix well.
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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.
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How to Smoke Pork Tenderloin
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1. Generously apply the dry rub onto the meat and ensure all sides are covered.
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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.
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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.
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4. Once the pork tenderloin reaches 145°F, remove the meat from the smoker and let it rest for 3-5 minutes before slicing.
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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
