Ranch-Raised Smoked Beef Tenderloin

Name: Ranch-Raised Smoked Beef Tenderloin
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 to 2 1/2 pounds center cut beef tenderloin, cleaned and trimmed; 2 tablespoons seasoned salt; 2 tablespoons steak rub

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Level: Intermediate

Total: 8 hr 30 min
Active: 20 min

Yield: 4 servings

Level: Intermediate

Total: 8 hr 30 min
Active: 20 min

Yield: 4 servings

Ingredients

1 1/2 to 2 1/2 pounds center cut beef tenderloin, cleaned and trimmed

2 tablespoons seasoned salt

2 tablespoons steak rub

Directions

Special equipment:

a smoker

Preheat a smoker to 225 degrees F.
Place the tenderloin on a large piece of foil and rub with the seasoned salt and steak rub. Wrap the tenderloin in the foil and refrigerate for 5 to 6 hours.
Bring to room temperature and cook the foil-wrapped tenderloin in the smoker until an internal thermometer inserted in the meat reads 125 degrees F, 2 to 3 hours.
Preheat a grill to high heat.
Remove the tenderloin from the foil and transfer to a hot grill, searing all sides. Cook until the internal temperature reaches 138 degrees F, being careful to avoid over-cooking. Transfer the tenderloin to a platter and gently tent with foil. Rest the tenderloin for 10 minutes and then carve into thick slices. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of G Bar M Ranch, Clyde Park, MT