Just in time for the Holidays, do something different this year and smoke a delicious Beef Tenderloin!
Author:Ingredients
1 whole beef tenderloin
black truffle oil
Pit Barrel® Beef & Game Rub
Killer Hogs Steak Rub
worcestershire sauce
6 cloves of minced garlic
1 tbsp chopped Rosemary
1 tbsp chopped Sage
1 tbsp chopped Thyme
1/2 c of Killer Hogs Steak Rub
Herb Crusted Rub
Directions
Remove from packaging and remove any sinew or silver skin.
Apply Black Truffle Oil as a binder. (Don’t have Black Truffle oil? Use Olive oil or Worcestershire sauce!)
Season the tenderloin with Pit Barrel® Beef & Game Rub. Apply the herb crust rub on top of the beef and game. Pat it in to help it adhere.
Light Pit Barrel® Cooker according to lighting instructions. *For additional flavor, add a small handful of Hickory wood chips over the hot coals before placing beef tenderloin in the Pit Barrel®.
Once your Pit Barrel® is ready, place two hooks in the tenderloin and place on the rebar in the Pit Barrel®.
After 1 hour of cooking, remove the tenderloin from the Pit Barrel®.
Drizzle the tenderloin with worcestershire sauce. Then place the tenderloin back in the cooker to finish cooking.
Take the tenderloin to 125°-130° degrees internal (or your preferred level of doneness). Remove from the cooker and allow to rest for at least 30 minutes.
Slice the tenderloin into desired thickness and serve.
Enjoy!
Herb Crusted Rub
Add all ingredients together in a bowl and combine.