Quote Originally Posted by admin View Post
Bigwalleye,
Awesome! Give us the particulars please. Wood, internal temp. etc.
Is that bacon wrapped?
Thanks!
This is another run of the recipe found elsewhere on this site for the banned KCBS pork tenderloin, referenced with a recipe in previous posts by members Caliboy 760 and Sundown, so another biig thank you to those two members!!!

Quick and dirty:

1 Tbsp garlic powder
2 1/2 Tbsp black pepper
1 Tbsp salt
1 1/2 tsp ground ginger

Combine these ingredients and dust a pork tenderloin (in my photo, I've done the recipe with half a pork loin. More meat and it comes out just as good.)

Wrap the pork loin or tenderloin in bacon.

Pack the loin in dark brown sugar in a ziplock or in a pan, cover it, and place it in the fridge overnight. (the drain pain from my 1400 is a nice size)

Smoked in the center rack in the aforementioned pan with 3 oz of cherry chunks and 4 charcoal briquettes to an internal of 162, let it rest 5 minutes on the counter, and sliced it, drizzling it with a little BBQ sauce.

(BTW, here's a plug for ST's own barbeque sauce...Very tasty!!!!)

Jim