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