forgot that i had these, and found them while rummaging around for a pizza yesterday. have never smoked something like this before, so will combine methods i've learned with new ideas. will be smoking in charcoal-fired ECB with a combination of cherry, appple and maple. i was thinking of butterflying the tenderloins and stuffing them with something, say chopped tomatoes, garlic and basil or maybe bacon. would prefer to use sun-dried tomatoes but don't have any left. i have no bacon to wrap it in, so will brush with tomato-infused olive oil that i have been saving from home-made sun-dried tomatoes; then will apply my normal rub (durkee's st. louis style) that i use for ribs, then smoke, brushing with the olive oil now and then and mopping with a dr. pepper/soy sauce/olive oil mop to keep from drying out. haven't gotten started yet, but will soon, so if any suggestions come in, i will take them seriously.