I bought my smoker to do brisket but this past weekend I tried smoking 4 pork tenderloins and, wow, the results were fantastic. It only took about 1.5 hours to get them to 155 degrees internal, I then foiled them and let them sit for about 2 hours before cutting. The meat was very tender and juicy and the best part was they did not cook down at all, they were pretty much the same size as when I put them in. So even tho I paid about $2.50/lb, vs $1.90/lb for brisket, I got better yield. My tenderloins were about 1.5-2 lbs. each. I am doing 4 more this weekend because these went pretty fast. Oh yeah I used Oak to give it a BBQ flavor, the fruit woods make pork taste too "porky" IMO. I also used a brisket rub on them, I like things to be simple so I did not want the hassle of brining or marinating.
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