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Barbecue | |
| 1 (2 to 2-1/2 lb) Snake River Farms Beef Tenderloin Roast, trimmed 1/2 Cup Dijon mustard 2 Clove garlic, minced to a paste 2 Tablespoon bourbon or strong cold coffee As Needed Jacobsen Salt Co. Pure Kosher Sea Salt As Needed coarse ground black and green peppercorns | |
| 1 Lay the tenderloin on a large piece of plastic wrap. 2 Combine the mustard, garlic and bourbon in a small bowl. Slather the mixture evenly all over the tenderloin. Wrap in plastic and allow to sit at room temperature for 1 hour. 3 Unwrap the plastic wrap and generously season the tenderloin on all sides with the salt and ground black and green peppercorns. 4 When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 5 Place the tenderloin directly on the grill grate and smoke for 60 minutes. 6 Remove the tenderloin from the grill and set aside. Increase the grill temperature to 400℉. Once the grill is hot, place the tenderloin back on the grill. Roast until the internal temperature reaches 130℉, about 20 to 30 minutes depending on the thickness of the tenderloin. Do not overcook. 7 Let rest for 10 minutes before slicing. Enjoy! | |
Unrated | |
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