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
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