You have old friends coming in for the weekend and you need to feed them. What's better than barbecue? Coffee? Chocolate? Actually, that's a trick question. The real answer is secret option D) All of the above. Join me as I create the unholy fusion of amazing deliciousness that is Seattle Rub Pork Tenderloin (and bring old friends together in the process.)
Step 1: Meat me
Step 2: BBQ rub, divine
Step 3: Chillax
Step 4: Controlled burn
Step 5: Total Victory
Fear not: great barbecue is just around the corner.
Step 1: Meat Me
Obviously, you're going to need some meat. I picked pork tenderloin for time constraints. It is fairly lean, very tender, and cooks quickly. With reunion plans comes a tight schedule and very little time to tend the smoke. So, pork tenderloin, it is.
I like to trim any extra fat and connective tissue from the outside of the loin. In particular, you want to look for any silvery-looking tissue, since that is particularly chewy. As for the fat, this will take approximately 3 hours to come up to temperature, so there won't be enough time for the fat and such to break down.
Don't worry - this dude will be tender and juicy.