I cooked a 1.5 lb pork tenderloin yesterday on my Lang 48 at 275 with oak wood. I stuffed the tenderloin with sausage and wrapped it with a bacon weave to help retain moisture. I pulled the meat off the smoker at 150 IT and it was done perfectly. The tenderloin did not seem to have a smoked flavor to it, but the bacon did. The tenderloin also did not have a smoke ring present. Does wrapping your meat in bacon prevent the smoke from penetrating your primary meat?