Tried smoking two tenderloins today. I rubbed them in my own spice rub I make, vacuum packed them and put them in the fridge for 48 hrs. Then I bacon weave wrapped them and smoked for 6 hrs at around 220. At the 5 hr mark I slathered my special BBQ sauce over one of the tenderloins. I also did a pork roast and potatoes too. Here are some of the pics.
