Im smoking a Beef Tenderloin today for Easter. I rubbed the tenderloin in Olive Oil and John Henry's Sugar Maple Rub. I then wrapped the Tenderloin in thick cut bacon and rubbed the Bacon in Strawberry's Grand Champion seasoning. Here are a few pictures of the prep. I'll post some more pics once its on the smoker... I am also smoking some marinaded, spicy Italian sausage above it hoping the drippings will add some more flavor to the Beef.