01
To make the best smoked beef tenderloin, start by building a fire for offset heat. Slow cook the tenderloin, avoiding a high and fast approach. Truss the meat to maintain its shape, tying it with butcher's twine.
02
Season with olive oil and Creole seasoning for enhancement. Use a digital thermometer to ensure accurate cooking, and smoke the tenderloin to 120-125. After smoking, perform a reverse sear for a browned crust.
03
Double wrap in foil and let it rest for 10 minutes to allow juices to redistribute. This process preserves the meat's flavor and facilitates easy drippings for serving.