Filet de bœuf fumé

Ingrédients

• 1.5-2 lb beef tenderloin ((700g) If you have a bigger cut of meat, cooking time remains the same just double the coating ingredients)
• 1 heaped tbsp mustard (dijon, yellow, whole grain all work)
• 1.5 tsp salt
• 1-1.5 tsp black pepper, coarse
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 1.5 tsp mixed dried herbs like a mixture of oregano, rosemary, thyme, etc.

Préparation

1. 1

   Prep the tenderloin by rubbing all over with the mustard, combining all the spices in a small bowl or in a shaker, then generously sprinkling the spice mix all over, top and bottom, rubbing them in.

2. 2

   Preheat the smoker by placing coal inside the smoker and lighting the coal with lighter fluid and flames. Once the coal has caught fire, after about 10-15 minutes, place a few large chunks of wood on the coals, along with another few pieces of fresh coal.

3. 3

   Wait for the the smoke to change from white smoke, to blue smoke before closing the chimney (If using an offset smoker). Once the temperature reaches 220 F, you can place the meat on the grill inside the smoker over indirect heat, not directly on top of the lit coals.

4. 4

   Smoke anywhere from 1 hour to 3 hours, until internal temperature reaches 135 F for medium rare, 145 for medium, 155 F for medium well, and 165 F for well done. Remove tenderloin from smoker, tent with foil, and allow to rest 10-20 minutes. I cooked my tenderloin to medium, go with your personal preference!