BBQ-Me-Up_Scotty
New member
This evening I smoked a pork tenderloin, and it turned out fantastic! My wife picked up a 1.2 lb. Smithfield teriyaki-flavored tenderloin at the grocery store, and I decided to treat it to some smoke in my SI #2 controlled by my Auber 1520H. I used two chunks of grape vine and one chunk of hickory (all purchased from Smokin-It) weighing about 3.5 oz. I didn't do any prep of the tenderloin except to brush it with olive oil and give it a light coat of Butcher BBQ Honey Rub. I set the Auber to 250 F. and used the Auber meat probe set to a finish temperature of 145 F. The cook finished in 1 hour 8 minutes.
I don't think I've ever had a tastier, moister pork tenderloin! The amount of smoke taste was perfect, and the grape wood added a very pleasant sweetness to the smoke. In the past I had used grape wood chips in my now-defunct Masterbuilt electric smoker with good results, but this was much better.
I don't think I've ever had a tastier, moister pork tenderloin! The amount of smoke taste was perfect, and the grape wood added a very pleasant sweetness to the smoke. In the past I had used grape wood chips in my now-defunct Masterbuilt electric smoker with good results, but this was much better.
