BLACKENED SMOKED BEEF TENDERLOIN

By Beefman-2

BLACKENED SMOKED TENDERLOIN

Ingredients

• 5- 15 LB BEEF TENDERLOIN
• BLACKENED II RUB
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

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