Time to pull one from all my bookmarks
Reciepe kindly borrowed from smokeasaurus
http://www.letstalkbbq.com/index.php?topic=7615.0Let's go,
Get your pork tenderloin and bacon
I like to post the price so we can compare
Make up your rub
Rub down your loins
Wrap your loins in Bacon
Brown Sugar
In to the fridge, did 24hrs could easily do 48hrs
Out of the plastic wrap
Into the smoker
Keeping a close eye on the temps
Finished off on the gasser using my GGs. I like my Bacon crispy
Your plate
I pulled the tenderloins @ 150, needed to pull earlier if your going to crisp the bacon.
Thanks for viewing