Smoked Pork Tenderloin

Brine

1. In a medium pot on the stove, bring 16 ounces of water to a boil.
2. Once the water is boiling, add the kosher salt and sugar.
3. Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
4. Set aside and add 3-4 cups of ice cubes to the pot of water. This will help cool down the brine quickly, so that you can pour it over the pork tenderloin.
5. Once the brine water is at room temperature, or below, pour it over the pork tenderloin in a large bowl or zipper bag.
6. Add additional cold water, if needed, to cover the pork tenderloin.
7. Place in the refrigerator for 8-10 hours, or overnight.

Smoke

1. Preheat a smoker to 225 degrees F. Fill the smoker with applewood pellets, or another mild-to-medium flavored wood.
2. Remove the pork tenderloins from the brine and pat dry with paper towels.
3. Rub bbq seasoning on all sides of the pork tenderloins, until they’re completely covered.
4. Place the pork tenderloins in the preheated smoker.
5. Smoke until the internal temperature of the pork tenderloin reaches 138°F. You can expect around 2 hours, but remember to always smoke to temperature, not time!
6. Brush the jelly or bbq sauce on top of the pork tenderloin on the smoker. Leave the pork tenderloins on the smoker until they reach 140°F.
7. Remove the pork tenderloins from the smoker and place them on a cutting board. Loosely tent with foil, and rest for 10-15 minutes before serving. During this time, the pork tenderloins internal temperature will rise 5-10 degrees.
8. Slice into ¼ inch slices using an electric knife, or sharp butchers knife.