is a frogs arse water tight?...does a 1 legged duck swim in a circle?


smoke em yes..the tender loins will take alot less time than the backstrap(if whole) the inside will look just about raw..do not over cook it, this is not a brisket and should be very "raw looking" inside..

i use a new brunfels indirect heat smoker...hanging cabinet with a fire box on the side.

smokin at about 250f .
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backstrap..marinade and butterfly cut it....

tenderloin...cut into 1 1/2 " strips long ways...

place the backstrap on the top rack of the smoker box for about 15 minutes per side, if you have a tendency to wanna over cook it, cut it in 1/2 and over cook the 2nd half and do a taste test, the over cooked one will be tough and chewy, imo

the loins...top rack about 5-10 minutes on each side...remember, dont over cook them..

i cant explain how easy it is to over cook them..kinda like a rare steak eater, just cook for color..but the meat is done.