Smoked Pork Tenderloin

I wish I had pictures of these tenderloins that I smoked on Friday. Unfortunately, my in laws are like the wolves coming after the pig pen and I was unable to power up the camera before the pork was gone.

You know, I think that pork tenderloin and turkey breast are the most often overlooked items on most BBQ restuarants menus. For instance, there is a really great chain of BBQ joints here in central Texas called "Rudy's Country Store and BBQ." They make some of the best smoked tenderloin I've ever had. But the general public is too consumed with brisket and sausage to care about the lowly tenderloin. If you have the means, I highly recommend smoking one of your own. It only takes about 3 hours and only requires a simple peppery rub.

Ingredients

• 1 pork tenderloin
  
• 2 TBSP black pepper
  
• 1 Tsp. salt
  
• 1/4 Tsp. onion powder

  Mix the spices together and rub liberally all over the tenderloin. The idea is to get a really good coat of black pepper over every inch of the tenderloin.

  Cook over indirect heat at about 225 degrees with plenty of smoke for about three hours or until the internal temperature reaches around 160 degrees.

  Slice and serve.