The Best Tennessee Tenders

Ingredients:


Chicken Tenderloins
Rub (I use Weber’s Kickin Chicken & Chicken n Ribs)
Restaurant Style (thin) bacon
Salted butter
Wood Chips (I use Apple)



Directions:



1: Coat each side of the tenders with rub. (I coat each side with a different rub from above)
2: Wrap each tender with a slice of bacon (Sam’s has a 10lb box of restaurant style bacon. The slices are separated and on wax paper. They are easy to peel off. Your bacon does not need to be frozen. You like a little stretch to it. It freezes well too)
3: Get you smoker to 300 degrees. Put your tenders on the smoker.
4: Add some chips to the fire.
5: Smoke your tenders at 250-300 degrees.
6: Flip the tenders after an hour.
7: They are done when the tenders reach 165 degrees.
8: Slather them with a generous helping of butter.
9: They hold well in the smallest cooler they will fit.
10: I rinse my cooler with real hot water before putting the tenders into it.