Smoked Beef Tenderloin

This is SPECIAL and for SPECIAL people.

What you will need:
1.   Whole beef tenderloin (weighs approx 6 to 8 pounds it's gonna cost you about $50, but it'll feed 10-12 people and you will be a hit.)
2.   1 cup of your favorite Texas BBQ Rub (I have used brisket rub on the ones  I cooked)
3.   1/4 cup of worchestershire sauce
4.   1 large aluminum pan
5.   Some special folks to feed this to It is really a simple cook.
Prepare your smoker or if you are using a grill set it up for indirect cooking. Preheat the pit to 225 degrees. Total cooking time is about 2 to 3 hours. Internal temperature should be 140
degrees in the thickest part of the tenderloin for medium rare and 150 degrees for medium. This piece of meat is so good do not dry it out by going over 150 degrees internal meat temperature.
Prepare the meat by first removing the meat from the packaging and cut away as much of the shiny silvery membrane that you can cut away.
There is not much fat on this piece of meat, and since we are smoking it, it is not necessary to cut away any of the fat you might see on the meat. If you want to trim it up a bit that is
fine but leave some of the fat on the meat to add with the flavor and the moisture of the meat.
Use the simple 1-2-3 method and cover the meat first with the worchestershire and then use the brisket blend (or your favorite Texas BBQ Rub) to cover the meat. You should have a nice wet
coated piece of meat. Place it on the smoker with the thickest part of the tenderloin pointing toward the heat source. Cook for about 1½ hours at 225 degrees and then place the whole loin (do not cut) in the aluminum pan for the final hour or so. This will let you catch some of the natural juices that are coming from the meat. I pulled mine at 140 degrees internal temp in the thickest part of the tenderloin. Let it stand for about 10 to 15 minutes.
Cut the pieces in ¾ inch to 1 inch slices. Best to cut to order for each person to keep all of the natural juices in the meat until they are cut.
If you want to serve with some horseradish sauce that is fine but it is really not necessary. Just cut it and enjoy what you have smoked to perfection.
This just melts in your mouth and you will be blown away by all of the compliments you are going to get and deserve.

 I like the electric version b/c you don't have to keep an eye on the fire, just the chips on the burner.

BTW, a few chips go a long way.

This sounds great, but you can just rub with olive oil, season with salt and pepper and roast in the oven at 425 until internal temp of about 135.  Carry over heat will push it to 140-145.  Let rest 10 minutes and cut.

We had this on Christmas.  Phenomenal.  The meat is so good that it doesn't have to have anything else if you're a true purest.

But the smoking does sound interesting and I may have to try it out. 

For prime rib I think its a lot better roasted then smoked.For christmas eve slow roasted a boneless 10 pound prime rib.

Rubbed good extra virgin olive oil then just made a rub of garlic powder,accent and sea salt.

Smoking a good quality prime rib not for me .Smoking is for brisket,ribs,NEVER EVER for good prime rib.

Treat a good prime rib with extra care slow roast it.

Apache

I cook the same thing on my Hast Bake grill and its awesome.