Tried the Big Poppa technique. Coated 4lb. Harris Ranch choice grade tenderloin with garlic EVOO, Spencers rub, & Hasty Bake rub. Put on Traeger at 300 till 100 degrees internal then basted the outside with Peter Lugar Old Fashioned Sauce & rotated until 135 internal temp. Pull off smoker & rest under foil for 15 minutes. Served with baked potatoes cooked on the Bubba Keg, halibut, & salad. It was very good.