Trim off any excess silver “skin" on the backstrap.  Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Rest the meat for at least a couple of hours in the refrigerator.

Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces.

Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center.

After the first 45 minutes of cooking, check your internal temperature. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. (You''ll want to check the temperature every 5 minutes when you're getting close to temperature.) When at temperature, remove the backstrap from the grill promptly.  Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. After the meat has rested, you’re ready to slice and enjoy!