To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
Place the mixture in the fridge for several hours to cool.
To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
Stir the mixture until the salt is dissolved.
Add the cooled mixture from the fridge into the brine and stir to combine.
Place the turkey tenderloins into a plastic bowl or zip top bag and pour the brine over them to cover.
Place the container with the brining turkey into the fridge for at least 4 hours or overnight.
When the brining is complete, rinse the turkey under cold water to remove any residual salt and discard the brine.
Season the turkey with Jeff's original rub then wrap the entire tenderloin with bacon. This will take approximately 4-6 pieces of bacon.
Season the outside of the bacon wrap with Jeff's original rub then place the wrapped tenderloins onto a Weber grill pan, Bradley rack or cooling rack and it is ready for the smoker.
Setup your smoker for cooking at about 240°F using indirect heat and cherry wood for smoke.
When the smoker is ready, place the meat into the smoker and close the lid or door.
Let the turkey smoke cook until it has reached 165°F in the thickest part.
Remove the turkey from the heat and allow it to rest under a loose piece of foil for about 10 minutes.
Slice and serve.