I use thin cut bacon for this recipe and it typically crisps up nicely smoking in the 250-275°F range. If your bacon is thicker cut or you smoke at a lower temp it may not get super crispy. To crisp the bacon you can pull the pork tenderloin off the smoker at around 135-140°F and move it to a hot grill or a large skillet over medium high heat. Cook for 3-4 minutes rotating occasionally until the bacon is crisp on all sides.