Started out with two pork tenderloins weighing just under 2 lbs each. Threw both in a gallon ziploc bag together and dumped in some EVOO and sprinkiled some Pappy's Prime Rib Rub. Tossed the bag around a bit and put in the fridge for an over night nap. Set the MES to 225 with mesquite chips and pulled at 145 and 149. I have always grilled these and haven't smoked due to so many comments here and in other forums about how dry these turn out when cooked low and slow. Tender, juicy and cuts with a fork. Enjoy the view.