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Beef tenderloin

Trussed with the thinner end folded over. Seasoned with Kinders Santa Maria, some Montreal Steak, and additional fresh ground pepper after some mustard binder. 




Then smoked with pecan at 250F until 120F IT. 



Rested while egg came up to temp. Seared hot and fast, LBGE was at about 600F. 



Came out great! Plates with some smoked flakey sea salt and sides. My garlic butter potato roses were a hit too

Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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