...I went for it anyhow, flying blind. Marinated in soy/mirin/garlic,lemon zest for an hour, then patted a dry rub of crushed peppercorns, paprika & brown sugar. Seemed like a good combo...
I smoked the fillet (a big one) at 200 degrees for @ 90-110 minutes until the internal temp was 170 ( a little higher than I would have liked, but it didn't hurt it at all). I let it rest, put it in the fridge, then served it for dinner later.
Wow! Easy as heck, and damned tasty! Here's to forging new ground!