I had a couple of small (skinny)Tenderloins in the freezer so after reading Cowgirls thread, I decided to try. I did a brine on one and a dry cure for the other. I used tender quick, brown sugar, garlic, peppercorns and bay leaf for the brine. Used tenderquick, brown sugar and msg for the dry rub. Since it was small I cured for 4 days then dried and coated with cracked pepper, smoked with pecan at 210 for about 3.5 hours till it reached 161. Just wanted to thank Cowgirl for her recipe, this turned out great, I really can't tell a big difference between the brine and dry cure.