This is a modified version of Chris Mark’s Three Little Pig’s World Champion
Smoked Pork Tenderloin. The only things that I
modified was I used Meat Church BBQ’s The Gospel instead of the Three Little Pig’s Touch of Cherry in the rub and I used
Rufus Teague’s Whiskey Maple BBQ sauce instead of the Three Little Pig’s Competition BBQ sauce.
Here they are after a 24 hours soaking in brown sugar.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-hZNzxsT/0/L/CM%20TL%20012617-1-L.jpg)
I gave them another coating of the rub and then put them on the Weber at 250 degrees. I am using the Slow n Sear, with the
drip n griddle pan, and am burning Kingsford blue with some cherry wood.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-zjFtmhq/0/L/CM%20TL%20012617-2-L.jpg)
The sauce for tonight’s dinner.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-3czzHrW/0/L/CM%20TL%20012617-3-L.jpg)
The tenderloins were sauced at 150 degrees. I rotated them at 125 degrees.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-RvDjZQg/0/L/CM%20TL%20012617-4-L.jpg)
They were pulled off the grill at 156 degrees and will be lightly tented for about 10 minutes.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-ZDFRgqm/0/L/CM%20TL%20012617-5-L.jpg)
One of the tenderloins sliced.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-J5ZnNpD/0/L/CM%20TL%20012617-6-L.jpg)
My plate with some mac n cheese and canned corn in the background.
![](https://photos.smugmug.com/BBQ-Cooks/Smoked-Pork-Tenderloin-01-26/i-VvDnhn7/0/L/CM%20TL%20012617-7-L.jpg)
I can see why this recipe won so many awards before it was replaced by pork butt by the KCBS. I will be doing this one again
after I purchase the Touch of Cherry and their Competition BBQ sauce.