Captain Morgan
Chef Extraordinaire
I'm no expert here, but what kind of tenderloin is it? Most loins don't have a lot of fat, and a low and slow smoke may not be necessary. I'm thinking grill em with wood chips giving heavy smoke.
YardBurner said:Sled, try a handfull of allspice berries in a foil pouch.(buy 'em at Latino or Caribbean markets for next to nothing). The stuff in a jar will bankrupt you.
I'd indirect grill at med to med high heat. They will be done quicker than you think so don't over cook. Pull just after they
pass 145*. Because they are so thin there won't be a whole lot of carry over so I stick them on a 180* oven for 10 min. to finish.
Rob