Could anyone give some suggestions on a good rub for pork tenderloins and how long it should marinate with it before smoking. I have a tenderloin in the fridge id like to smoke today in my MES electric. I have maple or Applewood chips I'll be using. Don't like really spicy hot, more of a sweeter guy but no overly. I found this sauce Jimmy posted I was going to try, do you put it on while cooking or use it after when eating? Lexington NC Style Dip 2 C Apple Cider Vinegar 2T Worcestershire Sauce or more to taste 1/2C Ketchup 1/4C Brown Sugar 1T Smoked Paprika 2 tsp Granulated Garlic 2 tsp Granulated Onion 2 tsp Fine Grind Black Pepper 1-3tsp Red Pepper Flakes 1 tsp Celery Salt 1 tsp Chipotle Powder. 1/2 tsp Grnd Allspice I was thinking of smoking it at 225 but unsure how long it likely I going to take. I'm guessing around 2-3 hours? Canada's food guide online says to cook to 160? I'm assuming I should cut off any silver skin or little bit of fat? I do have two tenderloins so I could put the small ends together, do I need to tie them though? I don't have anything to tie with handy right now. Last question is should I rest it after, and how do I go about doing that? Thanks everyone.