Beef tenderloin turned out absolutely perfect. My pops was skeptical for the past month and a half, repeating often, "You're really going to smoke this huh?" But then he saw it, tried it, and loved it, and was asking for my methodology by the end of the night to repeat it himself.
Two 2.5lb center cut, prime tenderloins, seasoned with salt, pepper, white pepper, and steak rub. Smoked at 200-225 for a little over an hour until internal temp got to 115. Reverse seared on the grill at 500-600 for 5-6 minutes. Perfect rare to medium rare finish. Didn't think to take a pic before slicing it unfortunately.