- 6 lbs. Beef Tenderloin (trimmed or untrimmed)
- Cooking Spray
- 2 TBSP Canola Oil
- Kosher Salt
- 1/2 TSP Pepper
- Hickory and Pecan Chips
- BGE Roasting Pan with 1/2 inch Water
- Meat Thermometer
For Food Prep:
- If using untrimmed beef tenderloin, remove fat and silver skin using a paring knife.
- Tuck tail end underneath and use twine to secure.
- Apply kosher salt to tenderloin and place on wire rack for 45 minutes to an hour.
- Wrap twine on tenderloin every 2 inches.
- Soak wood chips for about 15 minutes.
- Place wood chips in center of aluminum foil, then wrap.
- Poke holes on top of the aluminum foil (about 10-15).
Big Green Egg Setup:
- Fill BGE with charcoal to the first ring.
- With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up. This will help the fire spread quicker.
- Place smoke poach on charcoal if using.
- Use aluminum foil to coat the plate setter and place (legs up) for indirect cooking.
- Close lid and leave vents open until temperature reaches 350 degrees.
- Place tenderloin on the grill.
- Insert meat thermometer on iGrill probe into tenderloin center.
- Close the vents enough to maintain temperature of 350 degrees.
- When your probe reaches 120-125 degrees, open the egg and flip tenderloin over to facing up if using a v-rack or grill.
- When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board.
- Leave your probe in the meat and keep track of the temperature, as it will keep cooking up to a temperature of 150-155 degrees.
- Make sure to give your tenderloin at least 15-20 minutes before carving, this will allow the juices to flow back into the meat and allow the tenderloin to reach 150-155 degrees.
- Grilling time can vary, but a 6 pound tenderloin usually takes about 50 minutes to 1.5 hours to cook.