Combine the water, honey, and salt in a saucepan and stir over warm heat. Bring the brine back to room temp and then brine the pork tenderloins for 8-10 hours (in the refrigerator).
Remove the pork tenderloins from the brine and pat dry and then remove the silverskin from each of them.
Generously apply the rub to the surface of each pork tenderloin and then tie them together using butcher string.
Smoke the pork tenderloins for about 2 hours at 180 degrees (until internal temp hits 120) then configure your smoker to cook at 400+ degrees. The tenderloins are done when the internal temp hits 160.
Let rest under foil for approximately 15 minutes before slicing at a diagonal and serving