How to Smoke Pork Tenderloin on the 36'' Blackstone Griddle Culinary Series | Griddle Food Network

On this episode of the Griddle Food Network we are going over how to smoke pork tenderloin on the 36'' blackstone griddle culinary series. Griddle cooking at it's finest on the Griddle Food Network.

Today I prepared a BBQ pork tenderloin on the Blackstone griddle. Instead of just cooking the tenderloin right on the griddle, I created a smoker box using 2 steam table pans creating a convection oven.

Smoker Box:

2 Steam Table Pans (20.75''L x 12.81''W x 3.18'' Depth)
Box cutters (used to cut out the bottom of one of the pans)
Foil (used to cover your bottom piece the wood chips will sit on)
2 adjustable baking racks
Digital Thermometer used to check air temperature inside your smoker box)
Wood Chips (I used hickory wood chips)

Credit the smoker box idea to "Next with Dave"

Wood chips: Soak in water for 30 minutes and then let the chips dry out before using

Ingredients

1 Pork Tenderloin
Cook thoroughly in the smoker box until the meat reaches 145 degrees.

After the meat reaches 145 degrees, baste the tenderloin with BBQ sauce and let caramelize.

At the completion of the caramelization, pull the tenderloin from the griddle and let sit for about 8 minutes and then enjoy!

Round Eye out!

Griddle Up!!!

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