Now finish up getting the smoker ready while they sit there and get happy.
Step 3: Setup the Smoker
Set up your smoker for cooking at 225°F (107°C) with indirect heat using a mix of apple and cherry if you have it. If not, most any fruit wood, pecan or even hickory will do a great job on these.
If your smoker uses a water pan, fill ‘er up.
About the Smoker That I Used
The Camp Chef Woodwind pellet grill is what I used to cook these and it did such a great job on these.
I have been a huge fan of pellet smokers for a long time now. For the most part, they all work in a similar fashion but the Woodwind has a few extra features within the same price point that really make it a nice one to own:
An ash cup on the bottom of the unit to catch the ashes and make cleanup a lot easier. I am pretty particular and still vacuum out the smoker but you certainly don't have to do that often with this added feature.
A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!).
A 2nd cooking shelf comes standard. You just can't have too much shelf space in my opinion.
3 year warranty and free shipping ain't a bad feature either!
If you are in the market for a smoker that is so easy to use a caveman could do it, introduces a ton of smoke flavor to your food and has the ability to cook from 160°F (71°C) all the way up to about 500°F (260°C) , with smoke, then this might be something you need to look at very closely.
Once the smoker is preheated and ready to go, it's time to smoke!
Step 4: Smoke Time
Once your smoker is ready, place the meat on the grate and close the lid/door.
Step 5: Maple Barbecue Glaze
The pork tenderloins are smoking and you will need to glaze them pretty soon so it's time to mix up the glaze.
Pour 1 cup of maple syrup into a bowl.. (can you tell I shop at Costco?)
At about 30 minutes into the cook, use a silicone brush, spoon or even a turkey baster to coat the outside of the pork tenderloins with the maple barbecue glaze.
Then 30 minutes later, or just before they reach 145°F (63°C) , do it again.
You will find that different smokers can vary on the actual cooking times just because each one heats a little different, allows the air to flow though them just a little different and it changes things on a small scale.
My cooking times are estimates only and unless I specify otherwise, monitoring the temperature of the meat is the only way to actually tell when the meat is perfectly done. There are very few exceptions to this.
My pork tenderloins required around 70 minutes, just over an hour, to finish cooking.
I had a few slices with nothing else then I tried a thick juicy slice on a Hawaiian roll with some onions and pickles.. I am drooling right now just thinking about it!
Questions and Comments
Can you dry brine these smoked pork tenderloins?
I did not dry brine these due to time constraints but you certainly can if you want to.
Use about 1 teaspoon of coarse kosher salt per tenderloin and leave it sitting in the fridge overnight.
Apply the rub right before you place them in the smoker.
Smoke, 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.