Smoked BBQ Pork Tenderloin
Hayley and I fell in love with smoked meats and BBQ during our first trip to Austin in 2012. Since then, we've sought out the best bbq everywhere we go. This recipe brings all the flavors of Texas BBQ to your backyard.
- 9 lb 9 lb 9 lb Pork Loin, Bone-in Tenderloin End, Shoulder, or any big fatty cut of pork.
- 1/2 cup 1/2 cup 1/2 cup Mustard, Spicy Brown
- 1/4 cup 1/4 cup 1/4 cup BBQ Blend (click for recipe), (click to see spice mixture recipe)
- 1/2 cup 1/2 cup 1/2 cup Apple Juice, unsweetened
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rub the pork tenderloin end with the brown mustard.
- Liberally cover the pork with the BBQ Blend spice mix. Rub the mixture around, getting it into all the nooks and crannies of the meat.
- Wrap the pork tightly with plastic wrap, and place in the refrigerator for 12 hours.
- Unwrap the pork, and allow to rest for 30 minutes prior to smoking. During this time, warm up your smoker.
- Smoke the pork for 6 hours uncovered.
- Remove from the smoker, and prepare a large aluminum foil wrap. Cover with the 1/2 cup of apple juice, and seal up.
- Place the pork back on the smoker for an additional 6 hours, or until the roast reaches an internal temperature of 190 degrees.
- Allow to rest for 30 minutes before opening and carving. During this time, the temperature will continue to climb up to 200 degrees. Carve and serve.
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