The trick is to smoke the meat and not make the meat smoke

BOURBON GLAZED CAJUN TENDERLOIN ROAST

  Date: January 01, 2009
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This recipe came from Weber’s Big Book of Grilling. It really has some great recipes for beef Tenderloin, which has become my New Years meat of choice.. The roast was marinaded for a day using Worcestershire sauce , molasses & Dijon mustard. Then it received a spicy rub before going on the grill. The roast was seared on 4 sides directly, then indirect grilled to 135 degrees. A glaze from bourbon, mustard and brown sugar was applied during the last 10 minutes. After a 10 minute rest the roast was carved. With temps in the teens and wind speeds in the 20’s, I was a bit nervous about this cook. Fortunately I had zero technical issues from the cold. This was the best tenderloin I have made, even better than the stuffed herbed tenderloin from the same cookbook. The taste was a wonderful mix of sweet with bursts of hot. As is typical for a beef tenderloin, the meat was so tender it could be cut with a fork.
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Recipe Source:
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Meathead

Weber's Big Book of Grilling

Cajun Beef Tenderloin - Page 136
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs