Perfect Smoked Pork Tenderloin: Easy and Delicious Recipe

Today, we're on a smoky adventure that will redefine your love for pork tenderloin. Using our Masterbuilt 1050 Gravity Smoker and Stubbs BBQ Sauce, we'll reveal the secrets to crafting a smoked pork tenderloin that's tender, flavorful, and downright unforgettable.

So, fire up your smokers, grab your aprons, and join us in creating a recipe that will become a legend in your BBQ repertoire.

Items in this Recipe:

Masterbuilt Gravity Smoker 1050

BBQ Smoked Pork Tenderloin - on the Masterbuilt Charcoal Gravity Charcoal Smokerhttps://www.youtube.com/watch?v=UBCLhrCKkkgThe first cook on the newest addition to the Backyard is going to be an Amazing BBQ Smoked Pork Tenderloin. The newest addition to the Backyard is a Masterbuilt Charcoal Gravity Smoker. If this works as planned, this will be a game changer in the BBQ world. Lets see how the pork tenderloin turns out.

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Ultimate Smoked Pork Tenderloin Recipe: A Pitmaster's Guide

Yield: 8-10

Author: Delmarva Backyard

Prep time: 15 MinCook time: 5 HourTotal time: 5 H & 15 M

Alright, BBQ lovers and pitmasters in the making, today we're diving deep into the art of smoking a pork tenderloin that's gonna knock your socks off. We're not just cooking; we're creating a masterpiece with the Masterbuilt 1050 Gravity Smoker, slathered in that heavenly Stubbs BBQ Sauce. So, grab your aprons, and let's get this smoke show on the road.

Ingredients

• 1 Standard package of a pair of Bonless Pork Tenderloins (typically around 2.5 lbs)
• Killer Hogs The BBQ Rub
• Butchers String
• 8 oz Stubbs BBQ Sauce
• 8 oz Grape Jam (not Jelly)
• 1/2 pack Liptons Onion Dip mix
• 1 tsp Salt
• 1 tsp Pepper

Instructions

1. Prep Like a Pro: First things first, let's get that pork tenderloin ready for the spotlight. You'll want to strip away any silver skin or tough fat – clean it up nice and neat. This isn't just about looks; it's about ensuring that every bite is as tender as a love song.
2. Rub It Right: Next up, grab The BBQ Rub – yes, that magical concoction of spices – and massage it generously over every inch of your tenderloins. Don't be shy; make sure it's fully coated. This rub is the secret handshake into the world of flavor town.
3. Tie the Knot: Here's a little trick to double the fun – place butcher's string under one tenderloin, leaving room to snugly fit the other right beside it. Tie them up tight with the string, transforming those two tenderloins into one magnificent beast. This isn't just about size; it's about ensuring even cooking and double the deliciousness.
4. Smoke It Slow: Fire up your Masterbuilt 1050 Gravity Smokeer (or similar grill) to a cool 225 F (107 C). We're playing the long game here, using indirect heat to coax out that succulent tenderness. Patience, young pitmaster, is your ally.
5. Crank the Heat: As the smoke whispers its secrets to the pork, gently nudge the temperature up to 250 F (121 C). This gradual climb is your path to perfection, infusing every fiber of the meat with smoky goodness.
6. Sauce Boss: While your tenderloin is basking in the smoke, let's get saucy. Take your Stubbs BBQ Sauce, mix it with jam, onion dip, and a dash of salt and pepper. Let that concoction simmer on low for 10-15 minutes until it's telling tales of flavor so bold, it could make a grown man cry.
7. Glaze with Gaze: Every 20 minutes, give that tenderloin a loving embrace with your sauce, building up a bark so thick and sticky, it's like a badge of honor. Don't forget to flip and lavish attention on every side, not just the top. This process isn't just about flavor; it's about creating a masterpiece that's as beautiful to look at as it is to eat.
8. The Final Stretch: Keep that smoke rolling until your masterpiece hits the sweet spot between 145-155 F (62-68 C) internally. This is where science meets art, ensuring every slice is as juicy as it is flavorful.
9. Rest and Revel: Patience, pitmaster, for your job isn't done. Let that beauty rest for 30 minutes, allowing the juices to redistribute and the flavors to settle. This rest is the final brushstroke on your canvas.
10. Feast and Fete: Now, the moment of truth. Slice, serve, and watch as your BBQ pork tenderloin becomes the stuff of legend at your table. This isn't just dinner; it's a celebration of skill, patience, and passion.

Notes

You can easily adjust to 250 F (121 C) for a quicker cook

Additional Tips

• Let it Rest: Allow the pork tenderloin to rest for at least 30 minutes after cooking to let the juices redistribute.

• Use Quality Ingredients: Opt for high-quality pork tenderloin and BBQ sauce for the best results.

• Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 145-155°F for perfect doneness.

This comprehensive guide combines expert techniques and high-quality ingredients to ensure a delicious meal every time. Whether it’s for a special occasion or a casual family dinner, this smoked pork tenderloin will be a hit.

FAQ Section

Q: Can I use a different BBQ sauce? A: Yes, you can use your favorite BBQ sauce, but Stubbs BBQ Sauce is recommended for its rich flavor.

Q: What wood is best for smoking pork tenderloin? A: Apple and hickory woods are excellent choices, providing a mild, sweet, and smoky flavor.

Q: How do I know when the pork tenderloin is done? A: Use a meat thermometer to check that the internal temperature reaches 145-155°F.

Q: Can I cook this pork tenderloin in an oven instead of a smoker? A: Yes, you can roast the pork tenderloin in an oven at the same temperatures, following the same steps for seasoning and resting.

Q: How do I prevent the pork tenderloin from drying out? A: Regularly baste the pork tenderloin with the sauce and ensure it rests after cooking to retain its juices.