How to Smoke Pork Tenderloin in a Smoker

One of the most common meat that I smoke (aside from ribs of course!) are pork tenderloins. I love the smoke flavor and the meat of the tenderloin is incredibly tender. One of the reasons I like to smoke tenderloins so much is that, once sliced, they are great to add to many other dishes from appetizers, pasta, wraps, beans, sandwiches and more. The smokiness of the meat can add a wonderful flavor dimension to a dish. It is so tasty that I love pork tenderloin on its own as well.

Smoked Pork Tenderloin-3

These come out perfect in my Bradley Digital 4-Rack Smoker and I even tried them in my newly acquired Bradley 2 Rack Compact Smoker and they were awesome! There are many different rubs and sauces that work well with pork tenderloin.

Some great BBQ rub recipes

Some of my BBQ sauce recipes

If I am smoking a pork tenderloin with some rub or sauce, I like to smoke it more low and slow, so I will have the smoker temperature set at 225F. Smoke it until the internal temperature is at least 145F. Then let it rest for 5 minutes before slicing.

Sometimes, I will stuff a pork tenderloin and wrap it in bacon. The bacon adds a wonderful flavour to the pork tenderloin. In this case, I smoke at a higher temperature – usually around 275F. This is a better temperature for crisping up the bacon.

Smoked Pork Tenderloin-2

How to Smoke Pork Tenderloin in a Smoker

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 2 or more
Author: Steve Cylka

How to smoke a pork tenderloin using an electric smoker like a Bradley Smoker, Masterbuilt or a Kamado Grill like a Big Green Egg. Use rub of choice and wood like hickory.



  • 1 or more pork tenderloin
  • 3 tbsp rub of choice per pork tenderloin
  • 1/4 cup BBQ sauce per pork tenderloin


  1. Start smoker, using wood of choice (I usually use hickory or maple) setting the temperature of the smoker for 225F.
  2. Trim pork tenderloin of any fat or silver skin.
  3. Generously rub the spice mix all over the meat.
  4. Place meat in the smoker and smoke till the internal temperature is 145F, about 2 1/2 to 3 hours.
  5. Brush the meat with BBQ sauce when there is about 30 minutes left to go in the smoker.



  1. I don’t own a smoker. I confess. I see beautifully smoked things and swoon. My son doesn’t understand how I can survive without one. After looking at your pork, I don’t understand either. 🙂

    • I just bought a smoker from home depot for $99 great investment

    • was one of the best purchases I’ve ever made from a cooking perspective.

    • There are smokers that make cooking easy. I have a Charbroil Big Easy smoker. It’s a “set it and forget it” appliance that even has a digital thermometer that stops cooking when it reaches the proper temperature. It makes having smoked to perfection food without having the experienced knowledge and hard work of a charcoal smoker.

  2. I think I just found my next project. Those look great & easy to prepare. I’ll post my results when I do. Thanks Steve.

  3. Can I iuse a maranated port loin to smoke

  4. Once again, its not even dinner time & I find myself drooling over this fabulous recipe & photos..YUM

  5. Can’t wait to try it tonight! Sounds wonderful! Just using my smoker for the first time 🙂

  6. I watch the temperature probe on my smoker and once the meat reaches 145F I take it out if not it begins to dry out.

  7. Looks great and sounds easy enough. I’ll let you know how they turn out.

    • I’m smoking my first tender loin can’t weight to try it out I’m using a grill mates Applewood rub I will post the results of how it turns out

    • You need to cook the meat to 165 then take it out and wrap in aluminum foil and let it rest for at least 30 minutes. If you are dry at 145 you are cooking it to hot and to fast. Make sure you cook at 215 to 225 and it should stay moist.

  8. Good simple recipe. Thanks for that. I wrap mine in jalapenos and bacon – not too much to allow the smoke to penetrate. Spicy and moist. MMMMM

  9. Try brining it for a few hours beforehand. 1/4 C salt, 1/4 C brown sugar per quart of water. It’ll come out moister and with more flavor.

  10. Thanks! Did this today. I smoked mine at about 300 for 2 hours because “the kids” (me) were hungry. Smoked in my Weber kettle with Apple wood and served with some baked beans and jalapeño corn bread. I hadn’t smoked a tenderloin before, but I will again soon. Regular rub of smoked paprika, a little cayenne, salt, and lots of brown sugar.

  11. What temperature?

  12. My husband bought the Master Built Electric Smoker, “I do all of the cooking, he just loves to shop” and I must say, this is one of the best purchases that he’s made! I have tried everything, from sweet potatoes, garlic, whole onions, etc.. Food is awesome! In the bowl where you would add water, I add BEER! Yep, beer, the smell, the flavor of the food is aaamazing… Best money he has spent in a while..

  13. Only issue with this receive was that everyone LOVED it so much I didn’t even get to taste it! What a massive hit! Everyone kept telling me how amazing y pork loin tasted all night long. 🙂

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