https://bit.ly/2MEHzCphere's a link to Jeff Phillips take on it.
Did one a ton of years ago.
Gently pound it flatish and cut
into 3 strips still leaving them connected at one end.
Season and then braid secure loose ends with skewer.
Also did one braiding par cooked bacon in with the tenderloin.
(THAT was a pain in the ass!)
It's a bit fussy but it exposes more meat to the smoke.
Kinda like cutting a butt in half to make more bark.