Directions

1. Light your Pit Barrel® according to the instructions.
   

2. Remove the tenderloin(s) from the package, rinse gently with cold water, pat dry with paper towels, and let rest until room temperature. 

   Optional: Remove the silverskin, if desired
   

3. Lightly coat all sides of each tenderloin with olive oil, then season liberally with the Beef & Game Pit Rub.
   

4. Insert one hook into the center of the thicker end of the tenderloin(s).
   

5. Hang the tenderloin(s) from the rods in the Pit Barrel®, leaving space between each, and secure the lid.
   

6. Cook approximately 35-45 minutes, depending on size, then start checking the internal temperature in the center of the thickest part of the meat.
   

7. If needed, continue cooking until the internal temperature reaches the appropriate internal temperature for your desired doneness (125º for medium-rare).
   

8. Remove the tenderloin(s) from the Pit Barrel®, and the hooks from the tenderloin. Cover loosely with foil, and let rest 15-20 minutes.
   

9. Slice into individual serving-size portions.