Keto 12-Hour Smoked BBQ Pork Tenderloin
A deeply smoky and tender pork roast that showcases the power of low and slow cooking. The mustard base helps the BBQ spice blend adhere while adding tangy depth, and the apple juice wrap keeps the meat incredibly moist during the long smoke. This impressive centerpiece feeds a crowd and delivers restaurant-quality barbecue at home. The two-stage smoking process creates a perfect bark while ensuring fork-tender results that practically fall apart. Ideal for weekend gatherings, holidays, or any time you want to impress with authentic BBQ flavors.
Ingredients
Instructions
- 1
Rub the pork tenderloin end with the brown mustard
- 2
Liberally cover the pork with the BBQ Blend spice mix and rub into all nooks and crannies
- 3
Wrap tightly with plastic wrap and refrigerate for 12 hours
- 4
Unwrap pork and let rest for 30 minutes while warming up smoker
- 5
Smoke the pork uncovered for 6 hours
- 6
Remove from smoker and prepare large aluminum foil wrap
- 7
Cover with apple juice and seal foil wrap
- 8
Return to smoker for additional 6 hours or until internal temperature reaches 190 degrees
- 9
Allow to rest for 30 minutes before opening and carving
Tips
Temperature will continue to climb to 200 degrees during the 30-minute rest period, ensuring perfect doneness.
The mustard acts as a binder for the spice rub while adding flavor depth that complements the smoky BBQ blend.
Wrapping with apple juice in foil during the second smoking phase prevents the meat from drying out during the long cook.
Good to Know
Refrigerate leftovers for up to 4 days or freeze for up to 3 months
Can be seasoned and wrapped up to 24 hours before smoking
Slice against the grain and serve with BBQ sauce and classic sides
Common Mistakes
Don't skip the resting periods to avoid dry, tough meat
Use a meat thermometer to avoid overcooking or undercooking
Substitutions
simpler flavor
FAQ
Can I use a different cut of pork?
Yes, pork shoulder or Boston butt work well with this method, though cooking times may vary based on size and fat content.
What if I don't have a smoker?
You can use a gas or charcoal grill with indirect heat and wood chips, maintaining low temperatures around 225-250 degrees.
How long will leftovers keep?
Properly stored smoked pork will keep in the refrigerator for 4 days or can be frozen for up to 3 months.