Award Winning Beef Tenderloin

Place Maclean’s Outdoor Bourbon Pellets mixed with Maclean's Charcoal Pellets (70/30 ratio) in Smoker Hopper

Turn Smoker to 250 degrees

Set out gold grade whole beef tenderloin for one hour before smoking

Trim any silver skin off beef tenderloin

Rub Beef Tenderloin down with your Favorite Steak Seasoning (Heavy coat)  Second layer of rub with Garlic Seasoning (medium coat)                             Use 2-4 strings (as needed) to tie beef tenderloin together to make a uniform tenderloin for cooking evenly                                                                                Re-season beef tenderloin as needed (if strings rubbed off some of the seasoning) Let beef tenderloin set out for remainder of the hour to bring to room temperature Place beef tenderloin on smoker                                                                      Check internal temperature of whole beef tenderloin after 1.5 hours, check again every .5 hours.                                                                                                      Cook time 1.5 – 3 hours depending on size of tenderloin                                   Beef tenderloin should be removed from smoker when internal temperature reaches 136 degrees - 138 degrees                                                                          Set in pan with foil over top and allow to rest for 10 minutes                              Slice into .5 inch - 1 inch slices                                                                            Dust slices of beef tenderloin with Garlic Seasoning (light dusting for the finish)