TANGY SANTA MARIA SMOKED BEEF TENDERLOIN

By Beefman-2

SANTA MARIA STYLE TENDERLOIN

Ingredients

• 5 - 15 LB BEEF TENDERLOIN
• TANGY SANTA MARIA RUB
• 1 TBSP KOSHER SALT
• 1 TBSP BLACK PEPPER
• 1 TBSP GROUND MUSTARD
• 1 TBSP PAPRIKA
• 1 TBSP GARLIC POWDER
• 1 TBSP ONION POWDER
• 1 TBSP BROWN SUGAR
• 1 TBSP DRIED OREGANO
• 1 TSP DRY ROSEMARY
• 1/2 TSP GROUND SAGE
• 1/2 TSP DILL

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AIR TIGHT CONTAINER.

TRIM TENDERLOIN AND CUT TO FIT ON RACKS OF THE SMOKER. APPLY RUB WITH A MEDIUM COAT, PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT.

NEXT MORNING REMOVE TENDERLOIN FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMP,

PREHEAT AND PREPARE YOU SMOKER TEMPERATURE OF SMOKER IS 225 F PREPARE YOUR SMOKING WOOD AS WELL. PREHEAT YOUR SMOKER FOR 30 TO 45 MINUTES.

PLACE TENDERLOIN ON RACKS THEN INTO SMOKER, SMOKE WITH OAK, MAPLE, MISQUITE, HICKORY ( MISQUITE AND HICKORY ARE STRONG WOODS ) NO LONGER THEN 4 HOURS. CONTINUE COOKING TILL AN I.T OF 145 - 150 F