Had a whole beef tenderloin in the freezer so i took it out and smoked it a couple of weeks ago for the bar with some smoked bacon mac & cheese.
Trimmed & tied up the tenderloin, rubbed it in olive oil then covered with my BBQ rub, wrapped and placed in the fridge for a few hours.
Threw it on the smoker for about 2 hours at 225-250 until it reached IT135, then i pulled it off and threw it on a sear burner, about 2 minutes per side to finish it off.
I let it rest in the pan about 30 mins while i took it down to the bar then sliced it up there and let everyone have at it.
Trimmed & tied up the tenderloin, rubbed it in olive oil then covered with my BBQ rub, wrapped and placed in the fridge for a few hours.
Threw it on the smoker for about 2 hours at 225-250 until it reached IT135, then i pulled it off and threw it on a sear burner, about 2 minutes per side to finish it off.
I let it rest in the pan about 30 mins while i took it down to the bar then sliced it up there and let everyone have at it.