I picked up a package with two pork tenderloins to have for supper. Rinsed, dried, then added a fair amount of SPOG. Grabbed the twine and tied them together to smoke as one whole piece.
I used pecan shells from my trees. They are very dry but they will work pretty well.
I started the smoker at 300* for thirty minutes to get the shells smoking then went to 200* to let the meat cook slowly. The box temp did get over 200* after the half hour but soon settled to the set temp.
I had good smoke and after a couple of hours the internal temp peaked at 145*. Short rest as the veggies were just about finished and....sorry, no pictures.
