ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your pork tenderloin, first remove any unwanted fat and silverskin from the outside of the tenderloin. Next mix together your honey garlic sauce in a cool saucepan (do not heat yet). once mixed together place your pork tenderloins into a ziplock bag followed by half of your honey garlic sauce. Close the bag trying to remove as much air as possible then make sure the tenderloins are fully coated in the bag. Next, place the pork tenderloin in the fridge and let marinate for 2 hours.
Once your pork tenderloin has marinated, remove them from the bag and place your hooks into the top portion along with your digital thermometer and place it into the pit barrel cooker.. With this cook, we added some applewood chips and let it cook around 275F.
After around 20-25 minutes your tenderloins should be around 120F. At this point open the pit barrel cooker and apply your remaining honey garlic sauce and then close the lid and continue cooking until they reach an internal temperature of between 143-145F. (NOTE: when saucing be quick then get the lid back on so that the coals don't get too out of control)
After about 45 minutes your honey garlic smoked pork tenderloin should be sitting around 143F - double check your temperatures then pull them out of the pit barrel cooker, let them rest a few minutes before slicing them and enjoying your feast!