How to make it

  • Combine all spices into a bowl and mix well then separate 1/3 cup and set aside.
  • Using sharp boning knife remove silver skin from tenderloins.
  • Coat each tenderloin with one teaspoon oil then rub remaining spice on tenderloins.
  • Place tenderloins into plastic bag and marinate refrigerated at least 4 hours.
  • Remove tenderloins from refrigerator and bring to room temperature before smoking.
  • Prepare grill for use as a smoker then preheat grill on high heat.
  • Poke several holes into bottom of disposable pie plate.
  • Squeeze excess water from wet chips and place them into pie plate.
  • Add dry chips and mix then place plate directly on top of heat source below grill grate.
  • Place tenderloins on grill and sear turning often for 5 minutes per side.
  • Reduce heat under chips to medium low and turn the other burners off.
  • Move tenderloins over burners that are off then close lid and smoke 1-1/2 hours.
  • In saucepan combine reserved spice mixture with remaining basting liquid ingredients.
  • Warm over low heat then baste tenderloins three times during smoking process.
  • Combine Creole mustard and syrup and mix until well combined then cover and chill.
  • Remove tenderloins from grill then cover meat with foil and let rest 10 minutes.
  • Slice and serve with sauce.

Reviews & Comments 1

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  • fishtrippin 13 years ago
    Blizzard today, I'll save this recipe for next month! Thanks!
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