Get a small dish that is safe for the grill, we used a cast iron skillet. Place your 12 garlic cloves, rosemary, thyme and butter in so this can be placed on the grill to start melting.
Once your grill is up to temperature, place your tenderloin on the cool zone and allow it to cook until an internal temperature of 115º is reached. We used a ChefAlarm for this cook.
When the internal temperature of 115º is reached, open your vent on your cooker and start to sear meat.
While meat is cooking, baste with butter and herbs.
Be sure you are flipping and basting your meat until an internal temperature of 125º is reached.
Once you reach your internal temperature, remove from the grill and allow your meat to rest for 15-20 minutes.
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This week on Shootin' the Que, it's time for a good ol' Christmas Ham! I used my Apple Rub to season and made an Apple Glaze to top this off. Give it a try, you won't be disappointed!
This week on Shootin' the Que, I cooked a Holiday Prime Rib on my Traeger Ironwood 885 with special guest, Chad Ward from Traeger Grills and Whiskey Bent BBQ! Be sure and check this recipe out!
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