Smoked Beef Tenderloin

for dry brine (optional, but seriously - do it!)

1. Sprinkle all sides of meat generously with coarse Kosher salt and place in fridge uncovered for 24-36 hours.

prepare meat for smoking

1. Remove beef from refrigerator to come to room temperature.
2. Truss the beef tenderloin by tucking the thin pointy "tail" part of the tenderloin underneath itself and tying with butcher's twine.*
3. Preheat smoker to 225° F according to your smoker's directions.
4. Pat beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of choice.**

smoking process

1. Place beef directly on grill grate and insert your smoker's meat thermometer probe in the thickest part of the beef.
2. Smoke for approximately 15 minutes per pound or until internal temperature of the meat reaches 120° F for a rare center.***
3. OPTIONAL - Remove meat from smoker and reverse sear on high heat using a flame grill, flat top grill, cast iron skillet on stovetop, or in the oven under the broiler. This step is optional, but will create a nice crust.
4. Wrap the meat in NON-COATED butcher paper or aluminum foil and let meat rest for about 5-10 minutes or until temperature reaches 125° F and juices are all redistributed.
5. Unwrap meat, place on a cutting board and slice into individual filet mignon steaks.