How To Make Smoked Bourbon Beef Tenderloin
2 to 2-1/2 lb trimmed beef tenderloin roast
2 Minced cloves garlic
2 Tablespoons bourbon
1/2 Cup Dijon mustard
Coarse ground black and green peppercorns
Kosher sea salt
Take a large piece of plastic wrap and lay the tenderloin on it.
In a small bowl, mix the garlic, mustard, and bourbon. Apply it evenly over the tenderloin. Wrap in the plastic and take it to the fridge for 60 minutes.
Unwrap the plastic and generously season the tenderloin with salt and pepper.
Set the temperature of your smoker to 180°F (82°C) and preheat it.
Place the tenderloin inside the smoker and smoke it for 60 minutes. You can use mesquite bisquettes for this recipe.
Then, remove it from the smoker and finish on the grill. Preheat your grill to 400°F (204°C), add the tenderloin and cook it until the internal temperature reaches 130°F (54°C) (about 20-30 minutes).
Remove it from the grill and let it rest for 10 minutes before serving.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now