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

HOLIDAY BEEF TENDERLOIN ROAST

  Date: January 26, 2006
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This recipe came from Weber’s Big Book of Grilling. The Chateaubriand was the most expensive piece of meat per pound that I’ve ever grilled by a factor of 2X. It was also the most tender piece of meat I’ve ever had, so it was worth the price. I cooked 2 pieces to have enough meat for our guests. The beef was prepared with a garlic paste used to adhere the rub, The rub consisted of, pink peppercorns, rosemary, pepper and salt. The roast was indirect grilled to 135 degrees and rested for 10 minutes before serving.. The meat was so tender it could be cut with a fork.
Related Photo Entries:
Recipe Source:
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Meathead

Weber's Big Book of Grilling

Holiday Beef Tenderloin - Page 138
Grill:
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Kenmore Elite Gas Grill

Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer