Ingredients

1 Bone-In pork tenderloin (2.2 to 2.7kg)
2.2 litres of Apple Juice
2 Tbsp salt
1 tsp black pepper
2 tsp garlic powder
2 Tbsp BBQ dry rub seasoning 2 Tbsp brown sugar

Preparation

1. To brine the tenderloin before smoking, place it in a sealed plastic bag with 2.2 litres of apple juice for at least 6 hours or overnight.
2. Preheat smoker to 110°C.
3. Combine the salt, black pepper, and garlic powder to make a “white” seasoning. Apply generously to the tenderloin.
4. Apply the BBQ dry rub seasoning to the tenderloin.
5. Apply the brown sugar to the tenderloin.
6. Smoke at 110°C for 3 to 4 hours until internal temp of tenderloin is 65°C.
7. Let rest before serving.
8. Optional Black Pepper Honey Glaze – combine 3 tsp of black pepper with 340 g of honey. Mix well.

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