I wouldn't smoke a tenderloin, Keyword Tender. You will never see anyone smoking a good/ tender piece of meat. I would do it like I do a Beef tenderloin, I use oil, garlic, salt and pepper and let sit in the refer for a few hrs. Cook on a BBQ on low flame, with lid down. Turn 1/4 turn every 6 too 8 minutes depending on how hot your BBQ gets. When you get to the last 1/4 turn check the temp and it should be around 120 degrees take it off at 140 to 150 degrees. Just a touch of pink in the middle. Let it rest for about 15 minutes and slice. You could serve this with a bearnaise sauce, or any sauce to your liking...............Good luck and happy 4th...............Bill |