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Cooking advice for entire filet

The wife just picked up a 4 lb. tied filet (not sure the proper name - tenderloin, filet loin. . .).  Wondering about cooking advice - time and temp. 

Knowing my audience, I'm going to keep the seasoning light: salt, pepper, garlic powder, and maybe stick in some garlic cloves; and try to give it some solid mesquite and pecan smoke, but I'm not sure about time, grill temp and what internal temp I should be shooting for.  We aren't boody, still moo'ing people, prefer med+.



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