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If you really want to impress, get your egg stable at 250 or so add smoking smoking wood of your choice. Pull the tenderloin directly out of the fridge, season with seasoning salt and pepper and put in egg. Smoke until temp gets to 110-115, then pull it off the grill. The colder meat is, the more smoke it will take as it warms up. Learned ths from Chris Marcs, of the Three Little Pigs BBQ Team. Crank the heat up to 600-700 degrees, put the tenderloin back on the egg and put some nice gril marks on it. Friends and family seem to go nuts over this.