Just smoked my first tenderloin, and made my first batch of jerky. Everything turned out! Mouthwatering and so good to taste that it was hard to stop. I couldnâ€™t have done it without all your help! For the tenderloin â€“ I brined overnight, using a mixture of molasses, water, apple juice and rock salt. (I know most recipes call for kosher salt, but I didnâ€™t have any so I made due with what was in the kitchen.) I used Jeffâ€™s rub recipe with a couple of modifications. I had no garlic powder, so I used minced garlic instead, and I didnâ€™t add any salt. I rubbed the loin, wrapped everything with the cheapest, fattiest bacon I could find, and stuck it on the smoker. For my mop I used 3 parts apple juice and 1 part black velvet. Since I was doing jerky at the same time, I kept the temp quite low. Itâ€™s hard to tell an exact temp with my ECB because it doesnâ€™t have a proper temp gauge, but I kept it at the high end of warm on the gauge. (Can I purchase a gauge that will tell me the smoker temp?) I figure it was about 130 â€“ 150. Anyway, I cured the jerky overnight, then marinated for about 4 hours. The jerky was done in about 4 hrs. It was so good; I couldnâ€™t keep Honey out of it. I barely got the picture before he had it all ate up. The loin---I used the 3-2-1 method. It turned out tender and juicy and full of flavor. It took about 6 hours because of the low temp, but was well worth the effort. I was going to use the mahogany sauce recipe that Dutch provided, but when I went into the kitchen to make it, it was about 100 degrees in there. (95 outside). I wasnâ€™t about to cook myself in that kitchen so I served with no sauce. Still a big hit! (I'm thinking I'll make the sauce later today and serve it with the leftover loin) I just might be getting the hang of this. Canâ€™t wait â€˜til next weekend so I can smoke again! Thanks everyone for all the great tips!!!!