directions

For Food Prep:

1. If using untrimmed beef tenderloin, remove fat and silver skin using a paring knife.
2. Tuck tail end underneath and use twine to secure.
3. Apply kosher salt to tenderloin and place on wire rack for 45 minutes to an hour.
4. Wrap twine on tenderloin every 2 inches.

BBQ Prep:

1. Soak wood chips for about 15 minutes.
2. Place wood chips in center of aluminum foil, then wrap.
3. Poke holes on top of the aluminum foil (about 10-15).

Big Green Egg Setup:

1. Fill BGE with charcoal to the first ring.
2. 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.
3. Place smoke poach on charcoal if using.
4. Use aluminum foil to coat the plate setter and place (legs up) for indirect cooking.
5. Close lid and leave vents open until temperature reaches 350 degrees.
6. Place tenderloin on the grill.
7. Insert meat thermometer on iGrill probe into tenderloin center.
8. Close the vents enough to maintain temperature of 350 degrees.
9. When your probe reaches 120-125 degrees, open the egg and flip tenderloin over to facing up if using a v-rack or grill.
10. When your probe reaches 135 degrees on the pork tenderloin, remove from the grill and place on a wire rack or cutting board.
11. 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.

Tips:

• 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.