Inspired by Ron's Ribeye thread, thanks for the idea Ron . Was walking through Sam's Club and saw some nice thick filet mignons and decided to splurge. I was going to grill them, but decided to toss them in the smoker after seeing Ron's ribeye thread. I soaked them in Italian dressing overnight. Out of the marinade and ready to sear. Seared a minute each side, internal temp after searing was 57. Rubbed with some evoo and into the smoker. Here's an oops moment, I forgot to take a pic of them loaded in the smoker . You'll have to take my word for it, they went in there . Smoked with Pecan at 190 until an internal temp of 133. Took about 70 min. Out and resting. Some slice and plate pics. The flavor and tenderness was "out of this world" good . The Italian dressing marinade and pecan smoke really went well together. Served with an ear of corn and some mac salad.