assignmentPREPARATION
1
On the night before smoking, rub tenderloin with seasoned rub or other spices and wrap in plastic wrap.
2
Refrigerate overnight.
3
When ready to cook, remove from refrigerator and let sit at room temperature for 30 minutes.
4
In heavy skillet, quickly sear the tenderloin on all sides in hot oil on high heat.
5
Then transfer to heated smoker.
6
Cook to an internal temperature of 155°-160° (about 1 hour.) Remove from cooker and let sit for 10 minutes before wrapping in heavy duty aluminum, foil.