Well, I pretty much followed the recipe. Mixed up a half batch of DM's brine, with about half of the water included as ice. The half batch was the perfect amount for the two tenderloins - 2.5 lbs total. Left in the fridge for four hours. Took them out, rinsed, mustard, and pork rub. Wrapped and back in fridge for the afternoon.
Used two ounces hickory, and about a half small bottle of apple sauce in the foil pan. Tenderloins on a rack mid-height. Probe in the thickest piece of meat. Shut the door. Then a few minutes trying to figure out the programming. Done. Set at 225 deg smoker temp and 145 deg F meat probe. Took 1-1/2 hours to get to temp. Did not do a reverse sear.
Anyway, so the picture makes them look a little bit pink - which with pork - would usually make me concerned. I used my Thermopen to check and it was at 145-147 deg right before slicing. So temp done. Sliced it up. Was definitely the best pork tenderloin I've ever done. Juicy. Nice smokey taste but not overpowering. Wife made some rosemary potatoes and broccoli. We just about finished off an entire tenderloin.
I should have taken a picture of the plate presentation. But to be quite honest, it was about 9 pm when we ate. I was on target for a normal dinner time of 6-7 pm, but we got a call from the elderly in-laws in late afternoon, and had to run to Corpus to take their battery-dead car to the dealership for repair. By the time we got back to town, it was 7 pm. Late start. At least I did snap this pic.
So far, two for two with the smoker. Thanks for the support, guys.
