Week 8 | Smoked Whole Beef Tenderloin

Week 8 | Smoked Whole Beef Tenderloin
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Ingredients:
• Hickory wood chunks
• 1 whole beef tenderloin, trimmed
• Kosher salt and black pepper
• Garlic powder
• Come Back Sauce (page 84), for serving
Instructions:
1. Set a grill/smoker to 225°F and add the wood chunks.
2. Season the tenderloin with salt first and then with pepper, then season liberally with garlic powder. Let sit at room temperature for 30 to 45 minutes.
3. Smoke for 1 hour, or until the internal temperature reaches 110°F.
4. Remove from heat and let rest for 15 to 20 minutes. Turn the grill/smoker up to 500°F.
5. Cut the tenderloin into thirds and sear for 2 minutes on each side.
6. Let rest for 5 to 10 minutes, then cut into 1/2-inch-thick slices and serve with Come Back Sauce.
Pro Tips:
• Although more expensive, we prefer “trimmed” roasts from our local grocer or butcher over “un¬trimmed” roasts. The thick layer of fat on an un¬trimmed roast prevents the formation of that beautiful crust you get from the reverse sear. (PS: You can trim a roast yourself, but do not do it to save money-you’ll easily trim off the savings, up to 3 pounds of meat.)
• The lower the heat, the more evenly the roast cooks.
• If you want the roast to cook at equal doneness from end to end, you must tie the tip under itself to create the same thickness as the butt end. How¬ever, if you’re serving this at a dinner with guests who prefer different degrees of doneness, cook the roast as is. The tip will be on the well-done side and the butt will be the rarest.

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