Well here we go giving it a try , smoking my first Beef Tenderloin



All trimmed and tied (tieing skills need a little work )
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All rubbed down with Wortch sauce
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All seasoned up with Montreal Steak Seasoning
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In the smoker (don't judge )
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Hmm
Not sure why all photos are the same

Getting closer

Hmm never thought about smoking a beef tenderloin. I will be watching this thread as I want to see the end result.

Why didn't you cut it in half and cook the 2 halves. Wouldn't it be easier to handle for you?

Well it went way quicker than I thought it would, had smoker set on 225, put   on and went up to IT of  120 in 1 hour, took off threw it on the Memphis Pro set at 500 for just a few minuets on both sides went up to 135 IT, tented for 10 minuets,  turned out pretty good, next one Queball I will cut in half would be all around better and easier I think

Observations and things I would change
    Cut in half before cooking
    Not as much Montreal seasoning(I put it on really thick ) a little goes a long way for me
    smoke at lower temp to get more smoke flavor in it
For me I think a good hand cut 1 1/2 thick ribeye on the pro is better , maybe I just need more practice

LTS

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It has become my favorite cut, send me what you don't want, you can have my rib roast!

I also love some tenderloin. 

I've done a couple of tenderloins. They turn out pretty good. My wife and I really like them! The grandkids still prefer hot dogs.