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 1 tablespoon of ground all spice (15ml)
1 tablespoon of brown sugar (15ml)
1 tablespoon of onion powder (15ml)
1 teaspoon of celery salt (7.5ml)
1 teaspoon of ground nutmeg (5ml)
1 teaspoon of ground cinnamon (5ml)
1 teaspoon of dried thyme (5ml)
2 x 14 ounce pork tenderloins
2 teaspoons of vegetable oil (10ml)
2 handfuls of woo 353s187d d chips
1 handful of wood chips, soaked in water for 30 minutes

Basting Liquid
1 cup of chicken stock (250ml
2 tablespoons of Canola oil (30ml)
1 tablespoon of cider vinegar (15ml)
2 tablespoons of Maple Syrup (30ml)

Combine all of the spices into a bowl and mix well.  Separate 1/3 of this mixture and set it aside for use later.  Coat the tenderloins with 1 teaspoon of oil each.  Massage the remaining 2/3 of the spices into the pork tenderloins being sure to coat them evenly.

Place the tenderloins into a sealable plastic bag and leave in the fridge to marinate for 4 hours to overnight. 

Remove the tenderloins from the fridge 30 minutes prior to barbecuing.

Prepare the smoker.  Turn the barbecue onto high heat.  With a fork, poke several holes into the bottom of a tin pie plate.  Squeeze the excess water from the wet chips and place them into the pie plate.  Add the dry chips and mix.  Place the plate directly on top of the heat source - below the grill grate. 

Place the tenderloins onto grill on high heat and sear the outside, turning until their exterior is well charred.  This will take approximately 3 minutes per side.  Reduce the heat under the smoke package and turn the heat off everywhere else.  Move the tenderloins over to sit on the grate over top of the burners that are off.  Close the lid and allow to smoke for 1 hours. 

Prepare your mop.  In a small saucepan, combine the 1/3 of the spice mixture from the rub that was set aside with the other mop ingredients.  Place over heat and warm this mixture.  Use it to baste the tenderloins 2- 3 times during the smoking process - after 30 minutes, after 50 minutes, and again after 1 hr & 15 minutes.

The tenderloins are ready when their internal temperature has reached 160 F. Cover the meat with foil and allow it to rest for 10 minutes before serving.

 Yield:  4 Servings

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