Oven - Smoked Beef Tenderloin

• 1 beef tenderloin or brisket
• 2 tbsp dark brown sugar
• 2 tbsp salt
• 2 tbsp chili powder
• 2 tbsp paprika
• 1 tbsp cayenne
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 2 tsp ground cumin
• 2 tsp dry mustard
• 1 each bottle of dry red wine such as cabernet sauvignon
• 5 tbsp liquid smoke
• 2 each wine bottles of water

1. Mix all dry ingredients in a bowl.
2. Rub mixture onto meat.
3. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag.
4. (The meat can then be put in the freezer to be used for later if you like.
5. I usually do two tenderloins at a time; one for now and one for the freezer.)
6. Allow to sit in the refrigerator for at least 2 days.
7. (One week is the ideal time! )
8. More than a week and the meat will go bad!
9. Preheat oven to 300F.
10. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
11. Place your oven racks in the middle very close together.
12. On the bottom rack, place a large shallow pan.
13. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
14. Place the meat directly on the top rack over the pan of liquid.
15. Smoke for 1 1/2 hours per pound.
16. Every 45 minutes or so check the pan of liquid.
17. As the liquid evaporates, you will need to add more water, wine and liquid smoke.
18. THERE MUST ALWAYS BE LIQUID IN THE PAN!
19. Avoid constantly opening the oven.
20. The internal temperature of the meat should be 180F.
21. When finished, let the meat rest 15 minutes.
22. Slice and serve hot!
23. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.

beef tenderloin, brown sugar, salt, chili powder, paprika, cayenne, garlic, black pepper, onion, ground cumin, mustard, red wine, liquid smoke, water

Taken from cookpad.com/us/recipes/344064-oven-smoked-beef-tenderloin (may not work)