Firehouse Hot Smoked Bratwurst

Firehouse Hot Smoked Pork Tenderloin

A lean pork tenderloin smoked low and finished with Smith & Son’s Firehouse Hot BBQ Sauce delivers big flavor with a spicy finish.

Prep Time	15 minutes
Cook Time	1½–2 hours
Rest Time	10 minutes
Servings	4–6
Smoker Temperature	225°F
Target Temperature	145°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

• 2 pork tenderloins
• 2 tablespoons favorite pork seasoning
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Preheat the smoker to 225°F. Season the pork tenderloins and smoke until they reach about 130°F. Brush lightly with Firehouse Hot BBQ Sauce during the final 20 minutes and continue cooking until the internal temperature reaches 145°F. Rest 10 minutes before slicing.

Perfect Pairings

Roasted potatoes, grilled asparagus, baked beans, coleslaw.

Leftover Ideas

Sandwiches, wraps, salads, fried rice.

1SG Gary’s Pitmaster Tip

Because tenderloin is very lean, avoid overcooking. Pull it promptly at 145°F.

Firehouse Hot Smoked Corn on the Cob

Fresh sweet corn picks up a subtle smoke flavor before being finished with a spicy Firehouse Hot BBQ Sauce glaze.

Prep Time	10 minutes
Cook Time	45–60 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	Hot throughout

Recommended Wood: Apple or Cherry

Ingredients

• 6 ears fresh corn, husked
• 2 tablespoons melted butter
• ½ cup Smith & Son’s Firehouse Hot BBQ Sauce

Directions

Brush each ear of corn lightly with melted butter and place directly on the smoker. Smoke at 225°F until tender, turning occasionally. During the final 15 minutes, brush lightly with Firehouse Hot BBQ Sauce and continue cooking until the glaze is set.

Perfect Pairings

Ribs, burgers, chicken, pulled pork.

Leftover Ideas

Cut kernels off for salads, chowder, or corn salsa.

1SG Gary’s Pitmaster Tip

Use just enough sauce to enhance the corn’s natural sweetness without overpowering it.