Step 1

If you don’t already have it on hand, prepare the BBQ Dry Rub. Simply whisk the seasonings together, then store in an airtight container such as a mason jar.

Step 2

If the tenderloin has the silverskin present, you will need to remove it. Simply slip your knife under the silver skin, angle the blade slightly upward, then slice the silver skin away from the tenderloin. Chef Belinda has a fantastic short video that demonstrates how to easily remove the silverskin.

Step 3

Rub about 2 tablespoons of BBQ seasoning all over the pork tenderloin. You may need a little more or less depending on the size of the tenderloin. Allow to rest in the fridge for at least 30 minutes before smoking.

Step 4

When you’re ready to smoke, preheat the smoker to 225ºF. Remove the tenderloin from the fridge while the grill is preheating.

Step 5

Place the pork directly on the grill grates, and close the lid to maintain an even temperature.

Step 6

Remove the tenderloin once an instant read thermometer reads 140ºF. (Always test in the thickest part of the meat.)  Allow to rest on a cutting board for 10 minutes before slicing. This will keep the juices intact in the meat and allow the pork to finish cooking to 145ºF. See the USDA’s Safe Minimum Internal Temperature Chart.