[16Adams]

Remove small tapered end "about 5-7" worth)

Insert liberal amounts of garlic cloves. Kosher salt and cracked black pepper for a rub.

I like to flash sear it first, then slow cook indirect with Ozark Oak or another premium lump-with no additional smoke wood added.

Since tenderloin has it's own unique rich mild flavor, to me the simpler the prep the better to enhance the flavor.

One more thing: the small end that is removed is saved for my private enjoyment grilled to medium rare at a later date using Coopers Seasoning.