Smoked Beef Tenderloin

Beef with Beefy Mushrooms smoked on the

#beeftenderloin #smokedbeeftenderloin #howtobbqright

Beef Tenderloin

WHAT MALCOM USED IN THIS DISH:

– Killer Hogs AP Flavoring
– Traeger Blackened Saskatchewan Rub
– Kitchen Area Accomplice Beef Broth Concentrate –
– Thermoworks DOT
– 12" Red Deal With Slicer Knife

Beef Tenderloin Dish Smoked on the Pellet Grill with Smoked Mushrooms

Components
– 1
– 2 Tablespoons Worcestershire Sauce
– 1 Tablespoon Killer Hogs AP spices
– 2 Tablespoons Traeger Saskatchewan Flavoring (or your fave blackened rub).

Instructions:.
1. Cut the entire beef tenderloin into center cut portion make sure to get rid of any sinew or silver skin.
2. Prepare pellet grill or any other smoker for indirect cigarette smoking at 250 degrees.
3. Drizzle the beyond the tenderloin with olive oil for a binder and season with a layer of AP flavoring followed by the Saskatchewan flavoring.
4. Location the tenderloin on the cigarette smoker, place a probe thermometer into the center of the roast and smoke till internal temperature reaches 120 degrees.
5. Get rid of the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.
6. Slice the tenderloin into preferred density and serve.

Smoked Mushroom .
– 3 pints sliced mushrooms.
– 1 shallot carefully chopped.
– 5-6 cloves garlic minced.
– 1 cup red wine.
– 1 cup beef broth.
– 1 Tablespoon Kitchen Accomplice Beef Broth Concentrate.
– 1/2 stick butter.
– 2 teaspoons Killer Hogs AP Spices.

Directions:.
1. Location all active into a smoker-safe meal or a half size aluminum pan.
2. Smoke on pit for 1.5 – 2 hours till mushrooms and garlic are tender.
3. Serve with beef and enjoy.

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About the Author: Yvette Cook

24 Comments

  1. I became a grill master thanks to you! Thank you! I use all your recipes all the time

  2. Question: is your diffuser plate underneath your grates level? I saw that you have either an aluminum lid or foil over the top of the diffuser plate. My Pit Boss is tilted because that’s how it drains but I see it creates a hot end on the grilling surface. Thoughts?

  3. Malcom , between you and AB , I’ve gained a few pounds eating some of the best food recipes I’ve ever tried. Thank you guys for sharing your ideas and techniques. 🇺🇸

    1. You aren’t bull$#itting! Same here but damn Malcom’s on point with all of it!

  4. As always, a slam home run Malcom! Gonna have to bring this one to the table!

  5. He could also call his channel “How to make a video right”. His are always top notch.

  6. Ladies and Gentleman this is bar none the best YT channel to follow to learn How To BBQ Right!!I was a sub back in the day when MR was just getting this channel up and running.1.42 Million subs cant be wrong.Thanks MR great video.

  7. His AP seasoning is no joke, it works on literally everything. I’ve bought some for the in-laws to use even lol

  8. I smiled the entire time I was watching this video. Malcolm is that dude. He just is. 🍽️

  9. Your enthusiasm and happiness while showing us new recipes brings a smile to my face every video. Thanks for doing what you do 🤙

  10. When you buy the tenderloin whole, what do you like to do with all of the trimmings aside from the center cut portion?

  11. How you said, “Little bit of mushroom!” at 6:47 had me rollin!! Looks delicious as usual!!!

  12. This just looks so good to eat. I need to make one! Thank you for showing us this great tenderloin.

  13. Definitely doing this one soon! All it needs is some mashed potatoes, a vegetable side and something cold to wash it down with!

  14. Excellent job now I’m hungry I wonder if this will work for a chuck roast I always wanted to smoke a roast beef Thanks for sharing keep the cameras rolling from Florida

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