If you've never enjoyed moist, tender slices of Smoked Pork Tenderloin then you've missed out on a delicacy fit for royalty and/or family & friends. So tender you literally will be able to cut it with a fork.

The Pork Tenderloin, also called pork fillet or Gentleman's Cut, is a long thin cut of pork. It's a narrow, boneless cut of meat that comes from the muscle that runs along the backbone. You need to be careful you don't over-cook the tenderloin. The internal temperature should be 145ºF and the meat should still be slightly pink. Pork tenderloin is as lean as skinless chicken breast and meets the government definition of "extra lean".

Trimmed any excess fat and silver skin from the pork tenderloins. Rubbed all sides of the tenderloins with roasted garlic extra virgin olive oil and seasoned them using my Pork Dry Rub (page 169 of my cookbook, The Wood Pellet Smoker and Grill Cookbook). Wrapped the tenderloins in plastic and refrigerated for 4 hours.

Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 225ºF using CookinPellets.com Premium Perfect Mix hard wood pellets. I like to use a teflon grill mat to prevent the tenderloins from sticking to the grill grates. Smoked the pork tenderloins at 225ºF for about 2 hours until the internal temperature of the tenderloins at the thickest part reached 145ºF. Rested the smoked pork tenderloins loosely under a foil tent for 10 minutes before serving.

For my Smoked Pulled Pork Butt I have always trim off the fat cap. Like many other Pitmasters, I used to trim the fat cap down to a ¼ inch, barbecue low-and-slow for countless hours, and Foil Towel Cooler (FTC) the smoked pork butt for 3 to 5 hours before pulling it. Then there's the question of fat cap up or fat cap down! The fat cap up camp swear that during cooking, the fat cap bastes the pork butt while the fat cap down camp swear that the fat cap protects the pork butt from burning on the bottom. All I know is keeping even a ¼ inch of fat cap prevents half of the pork butt from forming that beautiful and tasty bark cause fat does not form a bark. Also, all that fat cap melting makes one big mess in your wood pellet grill pit. Even with the fat cap removed, there will still be plenty of grease on the grease tray.

Over the years, I have tweaked my smoke pulled pork butt recipe down to 8 - 9 hours rather than 14 - 18+ hours. No more loosing sleep for me when it comes to enjoying some great pulled pork.

Rub the trimmed boneless pork butt on all sides with roasted garlic extra virgin olive oil and season all around with an ample amount of Jan's Original Dry Rub - page 168 of my cookbook - The Wood Pellet Smoker and Grill Cookbook. I like to use Silicone Hot Cooking Bands to hold the boneless butt in place and promote even cooking. Wrap the small seasoned pork butt in plastic and refrigerate overnight.

• Preheat your wood pellet smoker grill to 225ºF using CookinPellets.com Premium Perfect Mix hard wood pellets
• Smoke the pork butt for 3 hours at 225ºF
• Increase the pit temperature to 350ºF and cook for an hour
• Remove the pork butt and double wrap in heavy duty foil
  • Make sure to keep meat probe in place when wrapping in foil
• Return the foil wrapped pork butt to the 350ºF pit
  • Finish cooking the pork butt until the internal temperature reaches 205ºF
• Wrap the foiled pork butt in a towel and place in a cooler for 2 - 3 hours
• Pull the smoked pork butt and enjoy
• Took about 8½ to 9 hours from start to finish ... Times are for planning purposes only

Served with a side of Cole Slaw and Instant Pot Great Northern Beans