Photo: Jennifer Causey
Active Time
25 Mins
Total Time
10 Hours
Yield
Serves 16 (serving size: 3 1/2 oz.)

Salting a glorious roast like tenderloin the day ahead then smoking it gives it an unrivaled one-two punch of extra-bold smoky and beefy flavor.

How to Make It

Step 1

Place beef on a rack set in a foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

Step 2

Remove beef from refrigerator. Soak wood chips in water for 1 hour. Prepare smoker according to manufacturer's directions, placing wood chips on coals and bringing internal temperature to 325°F. Maintain temperature for 15 to 20 minutes. Remove beef from pan, and place in smoker. Smoke beef, maintaining smoker at 325°F, until a thermometer inserted in thickest portion registers 125°F (for rare), about 50 minutes, turning beef once. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

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