Description
Break out the smoker for this one. It's one of our favorites from smoke & spice. Prep time does not include time to sit in the marinade.
Ingredients
- Soy Sauce
- Bourbon
- Worcestershire Sauce
- Brown Sugar
- Ground Ginger
- Garlic Cloves
- Beef Tenderloin
- Fresh Coarse Ground Black Pepper
- White Pepper
- Canola Oil
- Water
Instructions
- Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients
- Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat
- Turn the meat occasionally if needed to saturate the surface with the marinade
- Prepare the smoker for barbecuing, bringing the temperature to 200 – 220 degrees f
- Remove the tenderloin from the refrigerator and drain the marinade, reserving it
- Cover the tenderloin thoroughly with the black pepper first, then with the white pepper
- Let the tenderloin sit for 30 minutes
- Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked
- If you plan to baste the meat, pour the other half of the marinade into another saucepan and stir in the oil and water
- Bring this mop mixture to a boil over high heat and boil for several minutes
- Keep the mop warm over low heat
- In a heavy skillet, sear the meat quickly on all sides over high heat
- Transfer the tenderloin to the smoker and cook for 1 1 / 2-2 hours, mopping with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker
- The meat is ready when the internal temperature reachs 140-145 degrees f
- Be careful not to overcook since tenderloin is best rare to medium-rare
- Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth
- Slice the tenderloin and serve topped by spoonfuls of the sauce