Take a trip to the grocer and 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.
Billy trims the flap off the tenderloin, this help s make the cookin’ more uniform. The flap is a tasty morsel of beef, cooks right along side of the whole tenderloin. Apply Old No. 3 Rub onto the tenderloin, solid coverage, but not too thick. Let the tenderloin sit at room temperature for about 15 minutes before cookin’. Go ahead and melt the unsalted butter for basting.
Get cookin’ and build a big ol’ smokin’ hot fire, shoot for about 350 degrees. Red and ashy – time to cook! Add a few wood chunks for more smoke.
The first order of business is to position the tenderloin on the pit for indirect heat for about 30 minutes (flip once). Starting the tenderloin in the smokin’ position maximizes smoked-flavor greatness.
Time to char. Like grilling, keep the lid open and place the tenderloin over direct heat and flames. Char all sides of the tenderloin for about 10 minutes; don’t panic at the sight of flare-ups, just keep turning the meat.
Once the tenderloin is rightly charred, place back in a smokin’ position on the pit for a few minutes. Time to baste with melted butter and finished with a quick kiss of flames. No harm in cutting into the middle of the tenderloin for a peek at doneness.
Billy says: “Let the tenderloin rest for about ten minutes before cutting and serving.” The rest allows the tenderloin’s juices to return to the center.
Devour in earnest.
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