Smoked Pork Tenderloin

The Pork rub is a classic that allows great flavor:

Equal parts

Kosher Salt

Ground Pepper

Paprika

Brown Sugar

Half parts

Dry Mustard

Cayenne Pepper

For the smoker I use apple wood – and want to keep an indirect heat of about 225 degrees but no more than 240 degrees.  It takes about 1 hour to get the internal temperature to 140 to 145 degrees.

I use the Big Green Egg for my smoker. The Green Egg allows me to control my temperature with vents and once the smoking is done I open the vents and allow the coals to get the grill super hot (takes just a minute after I open the vent)

Once it is hot I sear the sides of the pork for about one to two minutes a side and serve hot!

For other smokers, use a hot grill to sear the pork - such as a hot BBQ grill