Take a trip to the grocer; ask the friendly butcher for fully trimmed prime beef tenderloin. Billy knows this is a severe wallet-whippin’, but cookin’ beef tenderloin is an epic event.
Stroll out to the pit and arrange the lump charcoal real nice like with the small chunks on the bottom and the big on top; pour on Igniter Fuel and throw a lit match: wham-o, fire and flames -- behold!
For tenderloin prep, Billy trims the flap off of fat end of the tenderloin makes the tenderloin more uniform. The flap is a tasty morsel of beef, cook right along side of the whole tenderloin. Grab a stick of real butter (use about four tablespoons), microwave until melted, and slather over the entirety of the tenderloin. Using Billy’s Elvis Shaker spread Old No. 3 Rub onto the tenderloin – mash-in just a bit. Let the tenderloin sit at room temperature for about 10-15 minutes while that fine-looking big ol’ hot fire (about 400 degrees) cooks down and gets red and ashy.
For cookin’ a beef tenderloin, plan on just shy of an hour, start to finish. The first order of business is to position the tenderloin on the pit for indirect heat for about twenty minutes (flip once). Starting the tenderloin in the smokin’ position maximizes smoked-flavor greatness.
Next, time to char the perimeter of the tenderloin; Billy uses Boss Pit Gloves for turning the meat. Like grilling, keep the lid open and place the tenderloin over direct heat and flames. Char each quarter of the tenderloin for a few minutes; don’t panic at the sight of flare-ups, this is why ol’ Billy rotates the tenderloin.
Once the tenderloin is rightly charred, place back in a smokin’ position on the pit, away from the direct heat and flame, and close the lid. Timeout for a sip of beverage. Billy knows the temptation is to join the party inside – be strong, stand guard over the pit; remember this is a high-steak epic event.
Keep turnin’ the tenderloin; this helps even out the cookin’ and allows feedback on doneness. Take notice on how the tenderloin feels: “Starts out bouncy, rubbery, and limp, firms slowly.” Billy says: “To monitor doneness, error on the rare side, and remove the tenderloin from pit, whip out a sharp knife, and cut into the fat middle, just enough to peek, red and juicy in the middle – right?”
Ol’ Billy likes to finish the tenderloin with a good-bye kiss of direct heat and flames. Wrap your tenderloin in brown butcher paper for about a ten-minute rest before cutting and serving.
Devour in earnest.