Matt Abdoo’s Christmas Beef Tenderloin Roast
Ingredients
- 3 Pounds 1 Each Beef Tenderloin Roast
- ¾ Cup Pig Beach Wet Rub
Pig Beach Wet Rub
- 2 Tbsp “Better Than Bullion” Beef Base
- 1 tsp Water
- ¼ Cup Yellow Mustard
- 1 Tbsp Honey
- 1 Tbsp Butcher Grind Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp Chopped Rosemary
- 1 Tbsp Brown Sugar
Fuel & Equipment
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Cast Iron Skillet
- Wire Rack
- Thermapen
- Sharp Knief
- Cutting Board
Directions
Method for the Wet Rub:
Make a paste with all ingredients and store refrigerated in airtight containers until ready to use.
Method For the Roast:
1. Preheat your smoker to 275 Degrees.
2. Place the Beef Tenderloin Roast on a wire rack and evenly smear the Pig Beach Wet Rub all over the Roast.
3. Place the Seasoned Beef Tenderloin Roast in the middle of your smoker and cook for about 90 Minutes or until the internal temperature reaches 125-128 Degrees for Medium.
4. Remove the roast from the smoker and allow it to rest for 10 minutes, then slice and serve.
