You can use any sauce or rub you wish for this recipe. You can also use any wood ya got. Chris leans towards cherry wood.
This is from Chris Marks of the Three Little Pigs cooking team:
Here is the reason why KCBS changed the rules in 94 to allow only pork butt in the pork catagory. They had to many complants because the Three Little Pigs won the pork catagory to many times.
World Champion Smoked Pork Tenderloin
INGREDIENTS:
2 pork tenderloin
6 Slices of Bacon
1 Bottle of Three Little Pigs Competition BBQ Sauce
Spice Rub
1 Tbsp. garlic powder
2 1/2 Tbsp. black pepper
1 Tbsp. salt
1 Bag brown sugar
1 1/2 tsp. ground ginger
PREPARATION:
Mix all ingredients together for the spice rub. Generously cover trimmed pork
tenderloin with spice rub and then wrap the tenderloins in the bacon strips and then pack the tenderloins in the brown sugar in either a zip lock plastic bag or a ½ pan catering tin overnight. Place the tenderloins in the Smoker, cook at 250 degrees while adding 2 small chunks of Wild Cherry flavor wood. Remove from smoker when 155 degrees is reached internal and let sit for 10 minutes, and then glaze with Three Little Pig Competition BBQ Sauce.
