This smoked pork tenderloin on a stick can serve as dinner laid across a bed of rice with some summer vegetables or you can eat them by themselves as a game time appetizer or a party dish while your guests wait on the real food.
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Marinate Time 8 hourshours
Total Time 9 hourshours30 minutesminutes
Ingredients
2pork tenderloinsAverages about 1 lb each and usually come 2 per pack
8Wooden skewers
Marinade
1bottleWorcestershire sauce
⅓cupJeff's original rub
2TBSred pepper flakes
Honey Barbecue Glaze
¼cupJeff's barbecue sauce
¼cuphoney
Instructions
Lay tenderloins on a cutting board. Using a sharp knife, remove as much of the visible fat and silver skin as possible.
Press the tenderloin flat with your hand then cut it into strips that are about ¼ inch wide.
Place the strips into a gallon-sized zip top bag. Make the marinade then pour the marinade into the bag with the meat. Massage the bag to coat then place the bag of meat into the fridge overnight.
After the marinade, there is no need to rinse. Place two strips of the marinated pork onto each skewer in a fan pattern.
Set up your smoker for cooking at 230°F (110°C) or as close to that as possible using indirect heat. If your smoker has a water pan, fill it up.
Once the smoker is ready to cook, place the skewers of meat onto the grate and close the lid.
While the meat is cooking, make the honey barbecue glaze. Brush the glaze onto the skewers two or three times during the cooking process. Let the meat smoke cook for 45-60 minutes or until the meat reaches 145°F (63°C) as measured by a digital meat thermometer.
When the finish temperature has been reached, the meat is done and can be brought into the house and served immediately.