Step 1

To brine, place the pork tenderloin in a large 13x9 dish. Pour all brine ingredients into a bowl and mix well.

Step 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.

Step 3

Generously apply the dry rub onto the meat and ensure all sides are covered.

Step 4

Prepare your smoker. Once your smoker is preheated to 225°F, place the tenderloins in the smoker directly ontto the smoker grates, close the lid, and smoke for 1 hour.

Step 5

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.

Step 6

Once the pork tenderloin reaches 145°F, remove the meat from the smoker and let it rest for 3-5 minutes before slicing.

Step 7

Serve immediately.