I know, I know! The beef gods are angry and they're probably plotting my demise. This is a cut that should be cooked hot and fast on the grill but I've been wanting to try it smoked. Anyway today was my dad's 64th bday and he loves "surf & turf". Last night I called my mom and told her I would handle the "turf" if she would make her tempura shrimp which is dad's favorite. I headed off to Winco and picked up this strip of tenderloin. I've been eyeing these for a while and finally pulled the trigger on one. Trimmed off the silver skin and some fat then tied it up to give it a more even thickness. Rubbed with some EVOO and seasoned with Pappy's choice seasoning then bagged up in the fridge over night. Brought it out for about 30 minutes to take the chill off then in the MES at 225 with an AMNPS full of Todd's cherry and oak pellets. As IT hit 130 I fired up the grill. Once IT was 137 I took it out of the MES and threw it on the grill for 2 minutes top and bottom and 1 minute each side side to get a little sear action going. All done. After a little rest it'll be slicing time. Now this is actually over done for my taste but mom and dad don't like rare meat and dad was guest of honor. If it was for me I'd pull it at 127-130 then a quick sear. But it was still melt in your mouth tender and had a great smoky taste. Mom and dad actually put theres under the broiler for a minute or two because this was still too rare for them Smoked tenderloin, tempura shrimp and asparagus with cream horseradish and ploisin(plum sauce and hoisin sauce mixed) for dipping. Yum!!! I would totally smoke one again. Thanks for looking.