Oven – Smoked Beef Tenderloin

This is absolutely delicious! It does take a long time, but it s very easy and mostly just requires patience because there is a lot of waiting. A real hit with the men folk!

  1. 1 beef tenderloin or brisket
  2. Dry Ingredients
  3. 2 tbsp dark brown sugar
  4. 2 tbsp salt
  5. 2 tbsp chili powder
  6. 2 tbsp paprika
  7. 1 tbsp cayenne
  8. 1 tbsp garlic powder
  9. 1 tbsp black pepper
  10. 1 tbsp onion powder
  11. 2 tsp ground cumin
  12. 2 tsp dry mustard
  13. Liquid Ingredients
  14. 1 each bottle of dry red wine such as cabernet sauvignon
  15. 5 tbsp liquid smoke
  16. 2 each wine bottles of water
  1. Change Mix all dry ingredients in a bowl Rub mixture onto meat Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag (The meat can then be put in the freezer to be used for later if you like I usually do two tenderloins at a time one for now and one for the freezer)
  2. Allow to sit in the refrigerator for at least 2 days (One week is the ideal time! ) More than a week and the meat will go bad!
  3. Preheat oven to 300°F Take meat out of refrigerator and allow to come to room temperature (about 30 minutes)
  4. Change Place your oven racks in the middle very close together On the bottom rack place a large shallow pan Add 1 TBL of liquid smoke 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan
  5. Change Place the meat directly on the top rack over the pan of liquid
  6. Smoke for 1 1/2 hours per pound Every 45 minutes or so check the pan of liquid As the liquid evaporates you will need to add more water wine and liquid smoke THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven
  7. The internal temperature of the meat should be 180°F When finished let the meat rest 15 minutes
  8. Slice and serve hot!
  9. Additional Note: You can use this same recipe in an outdoor smoker just substitute wood chips for the liquid smoke

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