Beef Tenderloin

Ingredients

• • 1 Beef Tenderloin Roast - trimmed

  • 1/2 Cup Dijon mustard

  • 2 Clove garlic - minced to a paste

  • 2 Tbs bourbon

  • Kosher Sea Salt

  • Coarse ground black

  • BBQ Rub

Preparation

• • Set your grill up for an indirect cook

  • Pull the tenderloin out ~1 hour prior to when you plan to start cooking

  • Lightly coat your beef tender with your rub (we've used Meat Church Holy Cow). Let sit for 10-15 minutes

  • Combine the mustard, garlic and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. Wrap in plastic and allow to sit at room temperature for 1 hour.

  • Light your grill, bring the temperature up to 180℉

  • Place the tenderloin directly on the grill grate and smoke for 60 minutes

  • Remove the tenderloin from the grill and set aside. Apply salt and coarsely ground black pepper

  • Remove the heat deflectors from your grill. Increase the grill temperature to 400℉. Once the grill is hot, place the tenderloin back on the grill. Roast until the internal temperature reaches 125℉ - 130℉ for a nice pink center, about ~20 minutes depending on the thickness of the tenderloin. Do not overcook!

  • Tent the meat and let rest for 10 minutes before slicing