• Light or turn on your smoker, grill or pellet grill and set up the temperature to 275°F. If using a grill, only light a small amount of charcoal or light one or two burners on one side for indirect cooking
  

Season

• Remove the turkey tenderloins form their packaging and rinse with cold running water.
  3 lbs Raw Turkey Tenderloins
  
• Place them on a cutting board and pat dry with paper towels.
  
• Gather your favorite BBQ rub or chicken and turkey or mix together the ingredients to the BBQ Turkey Rub above in a small mixing bowl.
  A Favorite BBQ rub like Three Little Pigs Kansas City Rub -OR - our BBQ Turkey Rub Below., 1 tablespoon Dark Brown Sugar, 1 tablespoon Chili Powder, ½ tablespoon Kosher Salt, ¼ teaspoon Onion Powder, ¼ teaspoon Garlic Powder, ¼ teaspoon Black Pepper, ⅛ teaspoon Cayenne Pepper, 1 tablespoon Paprika
• Brush or spray on a thin layer of regular olive oil on each side to help the rub stick.
  Olive Oil
• Sprinkle the BBQ rub all over the turkey tenderloins on each side.
  

Finish Setting up your Grill or Smoker

• Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.
  
• Oil the grates well with some more olive oil using a paper towel
• Once smoke is being produced and the grill or smoker is at 275°F, put your turkey tenderloins on the indirect side and close the lid.
  

Smoking the Turkey Tenderloins

• Rotate and flip the turkey tenderloins as needed, maybe every 30 minutes, for about 1 hour and 20 minutes, or until the internal temperature of the tenderloins has reached 165°F.
  
• Remove the smoked turkey tenderloins from the smoker and place on a cutting board to cool.
  

Slicing and Serving

• Let the smoked turkey tenderloins rest for about 5-10 minutes before serving.
• Slice the tenderloins one at a time into 1 inch thick slices and serve immediately while hot.