- 1 Beef Tenderloin Roast (4 to 5 pounds)
- 2 Tbsp. Kosher salt
- 2 Tbsp. coarse ground black pepper
- Season Beef Tenderloin Roast generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
- Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
- Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
- Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
- Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.
- Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).