Awesome–followed your advice to the letter, with one exception. I used a finely chopped dried ancho pepper in place of the jalepeno…
Just put it in the smoker, and in four hours I’ll let you know how it turned out!
Speaking personally, I’d brine it in about a cup of apple cider, brought to a boil with about a half-cup of salt, a quarter-cup of sugar and a teaspoon of sambal (or one chopped jalapeno) and then cooled to room temperature before the pork goes in.
Pound and a half boneless tenderloin? An hour and a half, absolute tops. Tenderloins take on brine very quickly.
A little advice needed–I’m preparing to smoke a 1 1/2 pound pork tenderloin (boneless). What sort of brine (if any) would you good folks recommend, and for how long should it sit in the brine?
I’m planning on smoking the thing for 3-4 hours.
Pork tenderloin brine?
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