Trim the silver skin and clumps of fat from the outside of the meat.
Cover the tenderloins with plastic wrap.
Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Inject 1 ounce about every 2 inches. More is ok.
Season the pork tenderloins on all sides with Jeff's Texas style rub
Refrigerate the meat for at least 2 hours but overnight is better.
Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F.
If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Make sure they reach 145 degrees F before calling them done.
Rest the finished pork under tented foil for a few minutes before slicing.
Slice pencil thick and serve right away.