COOK IT.
Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for medium-low heat.
Season the tenderloin generously with Savory Smokehouse Rub. Let the meat sit with the seasoning for 10 minutes before placing on the grill.
Place the meat on the grill over indirect heat.
Smoke for 1 ½ to 2 hours or until the internal temperature reaches 125° F.
While the meat is smoking, place the shrimp in a cast iron pan with the butter and season it with Citrus Parmesan Rub.
Once the meat has reached 125 degrees, remove it from the grill and let it rest.
Increase the temperature of the grill to 400° F, and open the sear slide.
Place the cast iron pan with the shrimp on the grill over indirect heat.
Sear off the tenderloin on all sides until a char/crust is formed. Remove from heat and allow to fully rest.
Once the shrimp reach a temperature of 155° F, remove from the grill and allow to cool slightly.
Carve the tenderloin and plate with the shrimp.
Garnish and enjoy!