Looks great, we did the whole beef tenderloin also. Rubbed it down a couple of hours ahead of time with dijon mustard and coated that with fresh grated horseradish. Seared it on the grill and then smoked it at 250 for 2 hours until internal reached 125. We let it rest for 30 minutes for a perfect medium rare.
Went perfect with the sharp cheddar topped creamed spinach and roasted red potatoes mixed with green beans, chopped garlic and sliced almonds.
Made a little bourbon sour dough bread puddin and egg nog cheese cake.