So I did my 2nd smoke ever, this time doing a pork tenderloin that was picked up at the local Costco. Master Chef ECB with a few mods, mix of briquettes and lump charcoal, and used applewood for the smoke. Figured I would share with the community. A light dry rub for flavour. This meat did not get marinaded or soak in a brine. And let's wrap it up in some bacon. All done. Took it off when the internal temp read 145'F (should have pulled it at 140) Nice and juicy, meat is more grey than the picture lets on, with a nice pink smoke ring Yup, that's tasty looking. And as the cook, I took the tip.