I had a day off today so we planned on cooking a couple of pork tenderloins, the two weighed in at just under 2.5 lbs. I injected each with about a 1/4 cup of apple juice- Then each got a liberal coating of "Pig's Worst Nightmare" apple rub, the recipe can be found here- http://www.smokingmeatforums.com/a/rib-rub-recipes On to the CharGriller, I'm using seasoned apple wood splits for heat and smoke- Kept the temp between 300° and 325° for the most part( I had one spike up to 340° but got it back down within 5 minutes). Lean cuts should be cooked at higher temps IMHO. After about an hour- Done and ready for a rest Sliced These were delicious, I was a bit concerned that they would be dry, they were at 140° after an hour and a half, less than 15 minutes later they were at 150° but they were moist and fork tender. The apple rub is very good on anything pork, I have used it on loins, roasts and ribs as well. That was my afternoon, how was yours?