Thanks, Al. As a teenager I worked in a little barbecue joint called "The Best Little Smokehouse in Texas". It's where I tried pork tenderloin for the first time, and where I first began to learn the art of smoking meat. One of the co-owners was the smoke master. He never injected, never brined, just rubbed. I remember thinking the first time I tried his tenderloin that it was the best meat I'd ever eaten. I hope this loin is somewhere close to his!