Pork Tenderloin Roast

['89HOG]

I have a couple of pork tenderloin roasts (with rib bones) I got from an FFA hog I purchased. I was wondering if this cut would be good on the smoker. Low and slow like a brisket (approximately 250 for several hours)? Dry rub of your choice? Covered/Uncovered? Ribs up or down? Any tips/recommendations will be much appreciated. Thanks in advance and keep on smokin'.

[Okie Sawbones]

Do not cook low and slow. It is too lean of a meat, and it will dry out. You need to cook around 325-350F until the internal temp is 140F. Let it rest and it will come on up to 145+. Give it a generous dose of Hoochie Mama. I'd cook it rib down myself.

[spacetrucker]

I hear tell of using a slicing knife because its long and lean, then lance that pork loin from one end to the other, then insert a link of frozen boudin and wrap in bacon and smoke.. I'm gonna give this a go sometime and report back...

[alecbleasdale7956]

I hear tell of using a slicing knife because its long and lean, then lance that pork loin from one end to the other, then insert a link of frozen boudin and wrap in bacon and smoke.. I'm gonna give this a go sometime and report back...

I tried it that way and the meat was really very very delicious. Thanks buddy!