Remove the pork from your refrigerator and allow to rest on your countertop for 30 minutes. Fill a pan with water and place at the bottom of your smoker. Heat your smoker to 225° and add your choice of wood chips.
Using a serrated knife, carefully trip excess fat from the meat, using caution to not cut ito the muscle of the meat. Apply an even layer of salt and pepper in an even layer to all sides and ends of the meat. Render the fat in a small skillet and set aside
Optional Step
Wrap the pork tenderloin in a layer of prosciutto pieces on all sides and ends. Brush a layer of melted fat on the surface of the meat.
Brush the remaining fat on the grates or rack of your smoker.
How to smoke it
Smoke the meat until the internal temperature is 145°. Brush with maple syrup and vinegar mixture if desired when the meat reaches 135°. Remove from smoke and wrap loosely in foil. Then, allow it to rest for 20 minutes before slicing and serving.
Notes
You can use your favorite flavor of wood chips to flavor this smoked pork recipe.
Always allow meat from the smoker to rest for at least 20 minutes before serving. Tent it loosely in foil when doing this.
Easy Barbecue Sauce Hack
Add a cup of your favorite barbecue sauce to a small pan over low heat.
Add a tablespoon of pure maple syrup and a tablespoon of bourbon whiskey.
Adjust quantities to taste.
Stir and heat until well combined, serve over the meat.
Always make sure the water you add to your smoker is hot before putting in the smoker. Cold water will cool the smoker down and create a longer cooking time.