Tenderloin Quandry

[donr]

Family gathering this weekend & I'm thinking of smoking a tenderloin.  1/2 w/SPOG & 1/2 with Tatonka Dust.  Chef Jimmy's Au Jus turned into thin gravy/sauce for the potato dumplings.  

My wife likes beef Medium rare.  I'm more of a well done guy. Yea I know, but the feeling of chewing rare/med rare make me want to vomit.

Should I cut the tenderloin into several pieces and start at different times, if so does anyone have a general idea of the differences to use?

Or will the differences in thickness from the middle to the thin end be enough?

Thanks for the judgement free help.

Don

 

[atomicsmoke]

I asked to mods to ban you. We can't have members eating well done beef tenderloin .

Kidding of course.

I am not sure if the shape of the roast will give you the difference between rare and done. I would cook whole and half it when reaching rare temp (or 2/3-1/3 depending on how popular well done is in your party). Or you could cut it in steaks and do a reverse sear.