Stocked up on fresh tenderloins before 4th of July, and smoked 6 for the party. I coated them with BBQ sauce then applied my pork rub on top of that, put em all in a 2.5 gallon ziplock overnight then smoked them with apple wood the next morning. Sliced and layered the slices in a double insulated serving tray and headed to the family gathering. Needless to say there were no leftovers and unfortunately no Qview. I have 2 left that I thawed overnight and I wanted to get some different ideas on how to prepare them. Love the results from my method just want to try something different. TIA SG.