Smoke & Spice, by Cheryl and Bill Jamison, has a nice looking recipe for beef tenderloin I thought I'd try.
Not knowing anything about beef tenderloin, I went to the local grocery store and asked at the meat counter. The butcher pointed to the display of filet mignon in the meat case and said, "Right there." I was speechless for a few seconds, but finally said, "Wow, that's expensive."
I had to pass on the $18.99 / lb. filet mignon, but the butcher suggested that I try rib eye steak as a substitute for $5.99 / lb. I specifically asked for two pounds, but before I could stop him he sliced off two 1 lb. slabs. I'm going to try them anyway.
The Drunk and Dirty Tenderloin is on page 115 of the Smoke & Spice book and calls for a marinade of soy sauce, worchestershire, sour mash whiskey, brown sugar, ginger, and garlic cloves. The rub is a very basic mixture of black pepper and white pepper applied just prior to putting on the smoker.
I'll let you know how the Drunk and Dirty Rib Eye turns out and post some pictures later today.