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Sliced pork on a black slate tray, topped with spiced rub.
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4.96 from 21 votes

Smoked Pork Tenderloin

Step-by-step instructions on how to smoke pork tenderloin. Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a "no-hassle" smoker recipe the whole family will love!
Prep Time15 mins
Cook Time0 mins
Total Time2 hrs 15 mins
Course: dinner
Cuisine: American
Servings: 4 people
Calories: 315kcal
Author: Amanda Mason


  • Smoker: Pellet, Electric, or Charcoal


  • 2 lb. pork tenderloin

Dry Rub Ingredients

  • 3 Tablespoons light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons Byron's Butt Rub

Brine Ingredients

  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 Tablespoons salt
  • 1 orange, sliced
  • 1 lemon, sliced
  • 2 teaspoons rosemary, dried
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • ¼ cup sugar


How to Brine Pork Tenderloin

  • To brine, place the pork tenderloin in a large 13x9 dish. Pour all ingredients into a bowl and mix well.
  • Pour the brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. If you have the time, brine for 10-12 hours.

How to Smoke Pork Tenderloin

  • Generously apply the dry rub onto the meat and ensure all sides are covered.
  • Prepare your smoker according to the article directions above. Once your smoker is preheated to 225°F, place the tenderloins in the smoker, close the lid and smoke for 1 hour.
  • After 1 hour, open the smoker lid and baste with BBQ sauce on both sides of the meat. This is the point in the smoking process where I insert the digital thermometer and start monitoring the internal temperature.
  • Once the pork tenderloin reaches 145°F, I remove the meat from the smoker and let rest for 3 minutes before slicing.
  • Serve immediately.



    • Marinate the pork for a minimum of 2 hours, but preferably 10-12 hours.
    • The estimated smoke time at 225°F will be 1-2 hours. Always place a digital meat thermometer in the pork and when it reaches the desired done temperature, remove it from the smoker.
  • When you smoke any meat, smoke low and slow. You don't have to, but when you do the flavor is more enhanced and the meat is super tender.
  • I use this electric smoker. It runs on a propane tank and gives me the ability to really monitor the smoking process. I also have this Traeger smoker and I absolutely love it. Sometimes I want the taste of smoked meat but I don't have the time to babysit the process. A pellet smoker works perfect in this scenario because I can literally set it and forget it.
  • Skip the BBQ sauce process if you want to stick strictly with the rub. The flavor is fabulous with only the dry rub, but I love BBQ sauce so I wanted to take this recipe to the next level.
  • If you can't find Byron's Butt Rub, you can skip that ingredient. But you can typically find it at Costco or on Amazon.
  • It takes about 3-4 hours to smoke pork tenderloin, but always rely on the internal temperature gauge and not the smoking time.
  • For storage purposes, this smoked pork tenderloin will last in the refrigerator for 3-4 days.
  • If you're looking for the best way to reheat smoked pork tenderloin, use a cast iron skillet and bake in the oven at 300°F for about 20 minutes.
  • For this particular recipe, I also add a Tablespoon of Liquid Smoke to the water to help contribute to the smoky flavor. But that's optional.
  • When smoking pork, I like to use a mixture of both apple and cherry wood chunks because pork is such a mild meat. I love the hint of flavor I get from combining these two types of woods.


Calories: 315kcal | Carbohydrates: 11g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 703mg | Potassium: 935mg | Fiber: 1g | Sugar: 9g | Vitamin A: 493IU | Calcium: 21mg | Iron: 3mg