Smoky Plum Beef Tenderloin  

8-10     45 minutes     Smoke     Mesquite

If you want to splurge for fancy barbecue, look no further than beef tenderloin. It’s known to be the cow’s most tender cut, thus the name. Unfortunately it’s pricey. The tenderloin is a smaller muscle, so it’s more in demand from butchers, and you‘ll pay the price. You’ll want to carefully trim off excess fat and all the silver skin with an extra sharp knife. Seasonings won’t penetrate too much fat.

1 (5-pound) beef tenderloin

2 tablespoons olive oil

2 tablespoons Greek All-Purpose Rub (found in Rubs & Pastes )

Smoky Sweet Plum Sauce (found in Top This ) , for serving

1. Let the tenderloin sit out on the counter to get the chill off for an hour.
2. Preheat the smoker to 300°F and add wood.
3. Rub the tenderloin with the olive oil and apply the rub all over.
4. Place the meat in the smoker and smoke for 45 minutes until a digital thermometer reaches 130°F.
5. Let the meat rest for 15-20 minutes before slicing to serve with Smoky Sweet Plum Sauce.

To serve chilled slices instead of hot, refrigerate the smoked tenderloin for 1-2 hours before slicing to serve.