Description
Based on Whole Smoked Tenderloin With Ember-roasted Peppers, by Steven Raichlen
Ingredients
Scale
- 1 whole tenderloin, trimmed (4–5 pounds)
- Coarse kosher and/or smoked salt
- Coarse ground black pepper
- 1–2 Tbsp olive oil
Instructions
- Preheat your smoker to 300°F (149°C)—you can go down lower if you like, but know that it will take longer to cook
- Fold and tie the tail under the tenderloin
- Tie the tenderloin ever 2 inches or so, to create a uniform thickness along its length.
- Rub the beef tenderloin all over with pepper and salt. (We used a combination of kosher and cherry-smoked salt.)
- Rub the meat all over with the olive oil.
- Place the meat in the smoker, and insert the probe into the center of the loin.
- Set up the air-temperature probe as well.
- Close the lid on the smoker.
- Set the high-alarm on the Smoke X2 for the meat to 125°F (52°C) for medium-rare (or 130°F [54°C] for medium).
- Set the air probe’s high alarm to 325°F (163°C) and the low alarm to 275°F (153°C).
- Allow the meat to cook until your alarm sounds (about 1 hour).
- Check the temperature with your Thermapen ONE, making sure that the lowest temperature you see is your target pull temperature of 125°F (52°C).
- Remove the tenderloin from the smoker, and let it rest for 10 minutes before carving. This will give the meat time for the ~5°F (3°C)carryover cooking that will occur, resulting in a perfect 130°–135°F (54°–57°C) for medium-rare or 135°–145°F (57°–63°C) for medium.
- If you like, leave the probe in the meat while it rests. The Smoke X2 meter will register the highest temperature reached before cooling as the Max temperature on the Min/Max display.
- Slice the smoked beef tenderloin and serve it up.
