Smoked Beef Tenderloin

Preparation

1. Step 1

   Season Beef Tenderloin Roast  generously with salt and pepper.

2. Step 2

   Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Step 3

   Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Step 4

   Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Step 5

   Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.

6. Step 6

   Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.

7. Step 7

   Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).