I've been doing pork over the past few years but beef is fairly new to me. What sort of rub should I use and temps/time on a tenderloin this big? Basically, it's a half of loin that normally weights 7 lbs, got it from Costco cryovac for $25. Any help on this is GREATLY appreciated! I'll be checking in for responses until I get ready to rub it around 10 PM EST tonight. I want to get the Que view going for all ya'll tomorrow when I start.