Bought a whole tenderloin (USDA Choice) and cut it in 1/2 - the other 1/2 was sliced into thick steaks and into the freezer for another time. I rubbed the roast with some of my Rib Rub #2,along with lots of salt & pepper. Cooked for about 1 1/2 hours on my Kingsford Oval, smoked with oak and a touch of hickory. Meat came out fantastic...also used my Ikea Digital Probe thermometer for the first time after sitting around unopened in box for almost a year!
