I picked up a 2.8-lb pork tenderloin earlier tonight while I was grabbing some things at the store. I haven't made one of these in a while, but I figured it might be fun to play with.
From the recipes I've run across in the Intrawebs, it seems customary to marinate/grill, cook in the oven, or pound thin and pan fry. I haven't come across anything about smoking though.
I'm thinking about smoking it with indirect heat at around 250-300ish degrees until it gets an internal temperature of ~150 degrees. Grabbed some applewood chips and lump charcoal for this purpose. Probably slap on a typical BBQ dry rub (without salt if I brine) ahead of time...
It's a pretty lean piece of meat, so I'm thinking it might be prudent to brine it if I smoke it to keep it from getting dry. However, I've seen a few comments that while brining works great on pork loins, it's best not to brine a tenderloin. What I didn't see is any justification or anecdotes for not brining a tenderloin... just stating that it's a bad idea.
So... anyone have any wisdom to share regarding the brining and smoking of pork tenderloin?