I have a couple in the garage refridge been wrapped in the rub since yesterday morning, gonna throw 'em on tomorrow.
Remember "Search" is your friend.
This is what I have thumbed thru trying to plan tomorrow's "Attack of the Tenderloins!". Loads of ideas there. Something should fit your climate, smoker type, and ability.
With todays IT thermometers, I would say, get it out the pit and wrapped for a good 5 to 7 degrees to not chance an over cooking ( I just don't like that much BBQ sauce on 'em hiding dry meat). 'Course a front came thru today have to check the ambient tomorow, but....... I am thinking maybe pulling mine about 150, and give it a 30 to 45 min wrap.
I really like the thought of doing a cool smoke (sort of a novice at it), pull to refridge, and then bring back to smoker to finish.
Seems the 225 cooking temp was about right. Those using lower (which is what I would have tried had I not read the posts), cooked to dryness because Tenderloin is fat free and an extremely dense muscle. But thats just what I read, you could read it different.
BTW I tryed before with a post, guess it got ate by the smoke gods, but said this post didn't exist. My my mind hurts from thinking.