I think both ideas so far sound good. Whole tenderloins look mighty rough right of the cryo package, but they clean up nicely. Be patient and set up a cutting board at the kitchen table so you can take your time. The good thing is that a tenderloin is one of the easiest things to barbecue.
Here is the way I trim and break them down.
I do a simple seasoning and I start out with a low temp fire and a tray as a heat deflector, then I'll finish raised direct allowing the pit to ramp up during the cook. Sometimes the end sear is not needed, so play that by eye.
I know this might sound weird, but because tenderloin is pretty lean, less fat means less beefy flavor. Way less "beefy" than a ribeye or a T-bone. An option is to inject them with a jazzed up beef broth. And some aujus is good served on the side. I have an easy aujus recipe it you would like to see it. Anyways, cook it until it's a few degrees under your target internal temp.
KCBS - CBJ
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