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  • Re: Beef tenderloin

    Another option is to smear horseradish mustard all over the tenderloin.  Let sit in a plastic bag overnight in the fridge.  I use garbage bags...  Then put in a V-rack on your egg that is at around 300.  Use a platesetter, legs up, with a drip pan under the grate. Using your favorite smoking wood, let it smoke.  Internal temp to 125 is about right, maybe 130.  Curl the ends back so you have a uniform thickness all over beforehand.  You'll use about 3/4 of a jar of the mustard on a 6 pound tenderloin.  I prefer Koops by the way.


    When you remove the tenderloin, let it rest a bit, and then slice.  The mustard will be black and charred just a bit, with a slight taste of horseradish, but not very much.  Horse radish haters need not worry!  The mustard seals in moisture on any meat.  Used on a lean cut like a tenderloin, keeps everything very moist.  Of course the EGG helps with moisture retention anyhow...

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