I didn't mention the medallion way (as OP wanted shredded) but that is a great way to go. Slice it after smokin', quick drench in egg wash and then in cracker crumbs and a quick saute in a frying pan with butter to crisp up the crumbs. HeavenlyThe more I think about that, the less I like the idea of a prolonged smoke for a tenderloin. I’d use my more tried and true kettle indirect, hot method. Maybe bacon wrapped and hotsmoked. Then slice into beautiful coins.