Smoked Beef Tenderloin on the Gateway Drum Smoker

INGREDIENTS:

CREAMY HORSERADISAH SAUCE:

  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1/4 cup of mayo
  • 1/3 cup of prepared horseradish (or more if you prefer it spicy)
  • Heath Riles BBQ Everyday Rub

DIRECTIONS:

  1. Fire up Drum Smoker or any smoker of your choice to 275º-300º.
  2. Coat beef tenderloin with a light coat of olive oil.
  3. Season beef tenderloin with Heath Riles BBQ Garlic Butter Rub.
  4. Season beef tenderloin with Heath Riles BBQ Beef Rub.
  5. Season beef tenderloin with salt and pepper.
  6. Once smoker is up to temperature, place beef tenderloin on. We used a Chef's Alarm set at 125º.
  7. After cooking for 30 minutes, roll tenderloin over on smoker. Continue to roll every 30 minutes while beef tenderloin cooks.
  8. Remove beef tenderloin once it reaches an internal temperature of 125º. Let it rest while loosely covered with foil for 15-20 minutes.
  9. Make your horseradish sauce if you plan to (recipe above).
  10. ENJOY!

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1 comment
  • Did you do this with indirect heat, or over the heat on a rack? I would love to do this on my Kamado Big Joe. Same process?

    John on

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