Smoked Beef Tenderloin
- 1 (5-lb.) beef tenderloin, trimmed
- Wood chips
- 2 tablespoons olive oil
- Vegetable cooking spray
- Cover tenderloin, and let stand at room temperature 1 hour.
- Meanwhile, soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 300u0b0; maintain temperature for 15 to 20 minutes.
- Pat tenderloin dry; brush with olive oil, and sprinkle with Hill Country Rub.
- Drain wood chips, and place on coals. Place tenderloin on cooking grate; cover with smoker lid.
- Smoke tenderloin, maintaining temperature inside smoker at 300u0b0, for 45 minutes or until a meat thermometer inserted in thickest portion registers 130u0b0. Let stand at room temperature 30 minutes; cover and chill 12 to 24 hours.
- Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400u0b0 to 450u0b0 (high) heat. Place chilled tenderloin on cooking grate, and grill 2 minutes on each side. Let stand 5 minutes before slicing. Serve with Chimichurri Sauce.
- Budget-Friendly Steaks Feel free to substitute one of these for the tenderloin. Reduce the rub to 1 1/4 tsp., decrease smoker temp to 250u0b0, and follow smoking times below. Tri-tip steak: 1 1/2 lb. for 20 min. Flank steak: 1 lb. for 15 min.
beef tenderloin, chips, olive oil, vegetable cooking spray
Taken from www.myrecipes.com/recipe/smoked-beef-tenderloin (may not work)