pork tenderlion

Put it on a lower temp, to take smoke, say 180.

It will be done in 1 to 2 hours make. I take them to 145. I also brine my Tenderloins.

Thanks for the tip. I have them in brine now I was shooting for 12 hours is that too long. I actually have two different brines that I am trying one is salt, sugar and maple syrup and the other is salt and brown sugar. I put some bay leaf in both.

No, that's about the max I'd do for tenderloins. Loins I would do longer.

I bought a batch of tenderloins today and I'll brine them 12 hours overnight.