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RAGIN CAJUN SMOKED BEEF TENDERLOIN

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GREAT ONE FOR CAJUNS

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • 5 - 15 LB BEEF TENDERLOIN
  • RAJUN CAJUN RUB
  • 1/2 CUP DARK BROWN SUGAR
  • 1/4 CUP CAJUN SPICE
  • 1/2 CUP CANE SUGAR
  • 1/2 CUP SEASONED SALT
  • 1/2 CUP PAPRIKA
  • 2 TBSP GARLIC SALT
  • 2 TBSP CHILI POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP GROUND MUSTARD
  • 1 TBSP ONION SALT
  • 1 TBSP CELERY SALT
  • 1 TBSP CAYENNE
  • 1 TSP GARLIC POWDER
  • 1 TSP GROUND MARJORAM
  • 1 TSP GROUND THYME
  • 1 TSP GROUND CUMIN
  • 1 TSP GROUND ALLSPICE

Details

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

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