Smoked Pork Tenderloin On the Brinkmann Horizontal Smoker

Here's my method for smoked pork tenderloin and we are using that same Brinkmann horizontal smoker that I used last time for the steaks only, this time, I am going to show you a cool way to start the fire.

Many folks will tell you that you have to be careful with pork tenderloin to keep it from drying out and they would be correct. Others will tell you to wrap it in bacon to keep it moist while it cooks and that's not a bad idea either but is it necessary to prevent it from drying out? In this experiment I am smoking four separate pork tenderloins with only (2) of them wrapped in bacon.

The remaining two tenderloins are seasoned but are not wrapped in bacon and once they are finished cooking, we will see what the differences are (if any).

What to Purchase

Instead of buying these from the butcher as usual, I purchased pre-packaged pork tenderloins which came two to a pack. I bough two packages which netted me four tenderloins total.

I also purchased a whole pork loin to smoke at the same time but I don't want to focus on that in this particular newsletter.

4 Pork Tenderloins

How to Prepare

I have always wrapped pork tenderloins in bacon and many folks will tell you that you have to do this in order for it to not end up drying out in the smoker however, since I had four of these, I decided to put that way of thinking to the test by wrapping a couple of them in bacon and leaving a couple of them unwrapped. Here is what you'll need to replicate my experiment or part of it.

Sweet and Spicy Fruit Topping

1 TBS of Jeff's Rub recipe
2 TBS of Pineapple/mango (PurelyFruit) preserves

Mix the rub with the fruit preserves until well blended and the rub is melted. Microwave on high for about 15 seconds or until slightly warm for easier spreading.

How to Wrap in Bacon

lay out 4-5 pieces of bacon flat on a baking sheet or on a piece of wax or parchment paper with about 1 inch between the slices. Lay the tenderloin perpendicular across the bacon slices and pull the bacon up on both sides so that it drapes over the tenderloin and back underneath again.

I apologize for not getting pictures of this process.. it was in the plans but apparently I got distracted;-)

Tenderloin #1:

Covered on top with the sweet and spicy preserves and set aside

Pork Tenderloin with spicy preserves

Tenderloin #2:

Covered on top with sweet and spicy preserves, wrapped in bacon

Tenderloin #3:

Coated with a light coat of yellow mustard to help the rub to stick then sprinkled with my rub recipe until the meat was completely covered on top, bottom and sides.

Tenderloin #4:

Coated with a light coat of yellow mustard and then my rub recipe, wrapped in bacon

At this point, I laid all four tenderloins into a Bradley rack for easy transport to and from the smoker and went out to get the smoker ready.

Preparing the Smoker

A couple of weeks ago while smoking steaks, I used lump charcoal in the Brinkmann horizontal and it worked really well but this time I wanted to demonstrate how to use all wood with no charcoal. This is easy to do if you have the right equipment.

I broke out my propane weed burner and after cutting up some wood to the right size for this smoker, I lit the weed burner and got the wood to burning in the firebox.

Stihl Chainsaw Pecan Wood

Propane weed burner

The best way to do this is to just put 2-3 pieces of dry, seasoned wood in the firebox then hold the flame from the weed burner on the wood for about 10 minutes. It may not take that long but the idea is to create a nice bed of coals before placing the meat in the smoker.

Starting fire with a weed burner

Open all vents completely while getting the fire started to make sure that plenty of air is able to get to the firebox. This will help the wood to catch fire and stay caught while forming a bed of coals.

This can take up to an hour or even longer to create a bed of coals and to regulate the smoker to a proper smoking temperature. It may even be wise to get the smoker going before doing the preparation work on the meat. While the wood is burning down to coals, you will have time to go back in and get the meat ready.

Once you have a bed of coals and you are ready to limit the air to the firebox in order to control the temperature, close the firebox vent to about 1/4 open then close the chimney about half way.

I did notice that my ash cleanout door was a little warped at the bottom and leaks air like crazy so I had to create a quick jig to fix the problem.

Fix for warped ash cleanout door

I used a piece of metal bar which was not long enough to go from the ground to the bottom of the door. I got creative and used a piece of pecan to make up the difference. Works like a charm by pushing in on the bottom edge of the door and sealing off the air leak.

Please note that this smoker can be made much better with some modification and perhaps I can plan a newsletter in the future to illustrate a few mods that you can do to help but until then, I recommend staying close to the smoker.

Roll the smoker to a shady area of your yard, find a lawn chair and something cold to drink and camp out right there while the food is cooking.

Smoking the Pork Tenderloins

Since we put the tenderloins on a Bradley rack, it will be very simple to move them from the cabinet to the smoker and then back again when they are finished without every having to take them on or off. You can get a set of these on Amazon even if you do not own the Bradley smoker.

Pork tenderloins on smoker grate

I used a digital probe meat thermometer manufactured by Taylor to monitor the temperature at the thickest part of the meat while it cooked.

Maintain the smoker around 225-240 degrees if possible.

It took 1 hour and 45 minutes to reach 150 degrees at which point I removed the meat from smoker and set it on the kitchen counter to rest for a few minutes before slicing.

The USDA has recently changed the safe temperature for pork products however, I have always had great results from cooking tender cuts of pork to 150 and letting it rest so I figure why change what isn't broken.

Tenderloin with Jeff's rub Pork tenderloin with jeff's rub and fruit preserves

Serving the Pork Tenderloin

This particular cut of meat is super tender and usually turns out very moist if it is not overcooked. It works well as an appetizer, as a breakfast entree, or as part of a main meal.

I love to put thick slices on a homemade biscuit

Pork Tenderloin Biscuit

Here is the biscuit recipe that we always use around here.. it came from a Shawnee flour bag years ago and is now taped to the inside of one of our cabinet doors for quick and easy reference.

Biscuit Recipe

The Results of the Experiment

I have to say that I was banking on the bacon wrapped tenderloins to be the best in terms of juiciness but honestly, once I cut into the tenderloins they were all very juicy with or without the bacon.

If we are just talking flavor, the spicy preserves made with my rub recipe added the most flavor.

The one with rub/mustard and no bacon had a better bark if that is what you are after. I thought the slightly crispy bark when well with the buttery, tender meat on the inside.

My favorite overall was the pork tenderloin with spicy preserves and no bacon simply because it had the best flavor, the best smoke penetration and it tasted better on the biscuit in my opinion.

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon


  1. Mike February 6, 2015 at 9:59 pm - Reply

    Hey Jeff, My Mom gave me a 10 lb. pork loin to make pulled pork for her. I always use a pork butt for my pulled pork but she is very persistent and will be feeding about 10 people. Any words of wisdom or advise on temps and times? I did just mix up a fresh batch of you rub and am planning on using it on the loin. It's
    possible but might be a challenge to pull it.


    • Jeff Phillips February 9, 2015 at 12:45 pm - Reply

      The pork loin is very lean so you want to make sure and only cook it to 145°F internal meat temperature. It will be tender at 145°F but it will not pull apart naturally as a pork butt does. I figure you'll have to chop it.

      You might try slicing it and see how she likes it before chopping it all up.

  2. Robbie July 17, 2013 at 5:01 pm - Reply

    I would love just to purchase some of your rub allready mixed up…do you sale already mixed up?

    • Jeff Phillips July 23, 2013 at 12:07 pm - Reply


      At this time I only sell the recipes for my rub and my sauce. I hope to bottle some of my rubs and sauces at some point.

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