Very nice outcome! When I do a tenderloin I'll get a trimmed out cryovaced choice grade from Costco. I'll rinse and dry it, fold the tail back in to equalize thickness, and tie it up with butcher's twine. Same cooking method but I'll place it on a wire roast rack, indirect, using hickory or oak chunks. My set up is like Landarc's with firebrick, and a cast iron pan with water below. It'll smoke/cook at about 275 and take maybe 45-50 minutes. Just enough smoke for flavor. The secret to not over smoking is covering with a paste like was done here, or EVOO over seasonings of choice. :clap2: