Prepare your smoker to a temperature of 225°F and use your favorite wood for the smoke. We used pecan wood for its sweet, nutty, and rich flavor.

Lay the bacon out on a cutting board in a lattice pattern

Put your pork tenderloins together

Rub all the surfaces with Beelzebub Rub

Place the seasoned tenderloins and the bacon lattice and wrap the pork tenderloins by rolling.

Smoke the pork tenderloin until the pork tenderloin reaches 145°F.

Brush every surface with the candied jalapeno BBQ sauce.

Continue to smoke until an internal temperature of 165°F.

Remove the deliciousness from the smoker and allow it to rest for 15 minutes before slicing.

Serve and Enjoy.