The secret is the wet smoking technique. I have used a dedicated smoker (easiest) and also modify my regular gas grill as seen in the photo. Above you see a large pan of water (was boiling when I started) and a grill rack set on top of the pan. Also at the lower left, you see the corner of a tray of hickory chips that smolders during the cooking for flavor.
Keep the grill's internal temperature to 200-225 degrees F (95-105 for you Celsius folks). Keeping this temperature and lots of steam from the water (refill as needed) is what makes the meat juicy and makes you a popular chef.
While the meat cooks, make the barbecue sauce - It really tastes great!
Serve on simple white buns with a very simple cole slaw, corn-on-the-cob and baked beans with iced tea. Sit back and take the compliments.
This works for beef brisket too, I just like it best with the pork. Because it is a lot of work, you can cook extra meat, your guests will want some to take home and it makes great sandwiches all week.
1. Wash tenderloin. Trim away fat, leaving at most a
1/4-inch-thick layer of fat. Rub garlic
and salt all over. Combine black pepper, paprika, cayenne, thyme, cumin,
and mustard; rub mixture to coat meat. Cover with plastic wrap and let
rest at room temperature for 1 to 3 hours.
2. Prepare water smoker for smoke cooking. Place meat,
fat side up, on the grill. Cover and smoke cook at a temperature between
200o F and 250o F. Add charcoal briquettes, wood, and water as
needed. Meat is done when internal temperature reaches 160 oF to 170
oF (after 3 to 6 hours of cooking).
3. Remove meat to a large platter or cutting board. Let
rest 15 minutes before slicing. Serve with heated Pig sauce.
5 minutes before cooking ends, pour in the Jack Daniels (less cook's share). Allow to rest at least 1 hour before serving. Serve warm.
Makes enough for 4 cups of sauce, just about the right amount.