Beef Tenderloin


    • 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


    • 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