Preheat smoker to 225°F and add wood chips.
Season both sides of tenderloin with sea salt, black pepper, and garlic salt to taste. Smoke unwrapped for 1½ hours, or until internal temp reaches 150°F.
Remove from smoker and wrap with heavy-duty aluminum foil. Place back into smoker for an additional 30 minutes, or until internal temp reaches 165°F.
When tenderloin is finished cooking, remove from smoker and slice into ¼ inch to ⅜ inch medallions.
Place a medallion onto a slider bun and top with cole slaw and a pickle. Serve and enjoy!