I've got my brother and his family coming over on Thursday and he is begging me to smoke something. He's never had home smoked food before! His family is sort of picky, but he said they all like pork tenderloin. I believe it's typically cooked whole and then sliced once done. Problem is, I have never smoked anything like this before. I need to smoke a meat that won't take too long. Probably in the range of 4-5 hours at most. Could you all give me some adivce? I fear that the tenderloin may dry out since it seems like a lean meat.