Reverse Seared Whole Tenderloin
Serves 815 mins prep90 mins cook
A method for preparing and smoking a whole beef tenderloin, starting with a 24-hour salt brine and finished on a pellet grill.
0 servings
What you need
Instructions
Brine the whole tenderloin in salt for 24 hours. Pat the tenderloin dry and apply @bbqrubdown Good Ole Texas rub generously. Place the tenderloin on a pellet grill, such as a @kamadojoe Pellet Joe, using @bearmountainbbq Chefs Choice wood pellets. Smoke until the internal temperature reaches 110°F. Continue cooking or finish the tenderloin until it reaches an internal temperature of approximately 135°F.View original recipe