1 1/2 to 2 1/2 pounds center cut beef tenderloin, cleaned and trimmed
2 tablespoons seasoned salt
2 tablespoons steak rub
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.