No rub or injection. I put the tenderloins fat side down, lined the top with pine apple slices, covered the top with thick cut applewood smoked bacon. Put it in the smoker using ash and cherry wood for the fuel. Since I've been doing a varity of meats at various times and temps, i used an easy to remember smoke/internal temp combo. It was 240 for smoking, 140 internal temp. It took about 3 hours and I let it rest wrapped in foil for 30 minutes. It ws super juicy and had a great smoke ring. Very successful. Next time, I will probably add brown sugar to the top above pineapple but below the bacon.