Lay the pork tenderloin(s) on a cutting board and remove the silver skin with a sharp knife.

Apply about 1 tsp of coarse kosher salt to each pork tenderloin. Place in the fridge for at least 2 hours but overnight is fine. No need to rinse.

Wrap each tenderloin with strips of thin bacon then lay onto a pan with a rack.

Apply Jeff's original rub or Texas style rub to the meat. (I used original on one and Texas style on the other)

Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.

When ready, place pan with pork into the smoker and let it cook for about 2 hours or until it reaches 145°F (63°C) in the thickest part.

If you want to crisp the bacon under the oven broiler, remove the meat at 140°F (60°C). This will only take a few minutes so watch it carefully.

Let the meat rest for about 10 minutes before slicing.

Slice and serve!