Pork tenderloin

Guineabear

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Did two tenderloins today. Bear Mountain apple with about 1/3 mesquite. Spiced with SPG, Kinders APand Weber honey garlic. Bound with mustard. Smoked 3 hours at 250 degrees and came out moist, tender and tasty
 

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Also Tenderloin. Ran at 350 for an hour. Playing with the dogs and missed my 140-145 window. Caught it at 148-149. Still magnificent.
Doubt those few degrees matter a bunch. Had ours for dinner last night and had sandwiches for lunch today. Still enough left for another dinner and probably another round of sandwiches. Tenderloin is one of my favorite meats to smoke.
 
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