Smoked Beef Tenderloin

Ingredients

• 5 lb beef tenderloin trimmed
• 10 servings chimichurri sauce 
• 2 tablespoons olive oil 
• 10 servings wood chips 
• 2 tablespoons hill country rub 

Equipment

• grill
• kitchen thermometer

Directions

1. Cover tenderloin, and let stand at room temperature 1 hour.
2. Meanwhile, soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 300; maintain temperature for 15 to 20 minutes.
3. Pat tenderloin dry; brush with olive oil, and sprinkle with Hill Country Rub.
4. Drain wood chips, and place on coals.
5. Place tenderloin on cooking grate; cover with smoker lid.
6. Smoke tenderloin, maintaining temperature inside smoker at 300, for 45 minutes or until a meat thermometer inserted in thickest portion registers 13
7. Let stand at room temperature 30 minutes; cover and chill 12 to 24 hours.
8. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400 to 450 (high) heat.
9. Place chilled tenderloin on cooking grate, and grill 2 minutes on each side.
10. Let stand 5 minutes before slicing.
11. Serve with Chimichurri Sauce.
12. Budget-Friendly Steaks Feel free to substitute one of these for the tenderloin. Reduce the rub to 1 1/4 tsp., decrease smoker temp to 250, and follow smoking times below. Tri-tip steak: 1 1/2 lb. for 20 min. Flank steak: 1 lb. for 15 min.