Set smoker between 225-250 degrees using fruit wood.
Rinse the berries and place them in a glass baking dish (8x8 works well for this). Toss with 1 tablespoon sugar, 1 teaspoon salt, and ¼ cup bourbon.
1 pint fresh blackberries, 1 tablespoon sugar, 1 teaspoon salt, ¼ cup bourbon
Place on smoker and cook for 90 minutes then remove. The berries will have a slight smoked nose to them and have slightly reduced.
In a small saucepan add the extra virgin olive oil and shallots over medium heat. Let them soften (about 3-5 minutes). Add balsamic and bring to a boil (about 1 minute). Add the smoked berries with bourbon juices. Add the rosemary. Let them cook together about 5 minutes, stirring often.
1 teaspoon extra virgin olive oil, 2 tablespoons diced shallots, ¼ cup balsamic vinegar, 2 teaspoons fresh chopped rosemary
Using a fork or potato masher, press down on the berries to break them up into a chunky sauce. Taste and adjust flavors. If not sweet enough add an additional ½ teaspoon of sugar at a time.
½ teaspoon sugar
Remove and drizzle the blackberry sauce over the smoked pork tenderloin.