Updated: Jan 27, 2021
what you need
1 x 2kg tenderloin
2 tbls olive oil
6 tbls Smokey Joe’s Espresso rub
Sea salt to taste
Suggested smoking wood/ pellets - Cherry
what to do
When ready to cook, set the smoker
temperature to 425 ℉ and preheat, lid closed, for 10 to 15 minutes.
Trim any silver skin & excess fat from the beef, lightly coat the tenderloin with olive oil, season well with sea salt, then rub all over with the Espresso rub, coating every nook & cranny. If You have extra spice rub – it would be perfect for the next time you grill steak.
Transfer beef to the smoker, placing directly on the grill grates, and cook for 50 - 60 minutes, or until the beef reaches an internal temperature of 135℉ (for medium rare). Remove beef from the grill and cover with foil. Let stand for 15 minutes (the internal temperature will increase to 145 ℉ while resting - perfect).
Slice and serve with your favourite side dishes.
*Cook times will vary depending on set and ambient temperatures.