Matt Abdoo’s Beef Tenderloin Roast


Ingredients
- Beef Tenderloin Roast 3 Pounds (Cleaned and Tied)
- 3/4 Cup Pig Beach Wet Rub
Pig Beach Wet Rub:
- 2 Tbsp “Better Than Bullion” Beef Base
- 1 tsp Water
- 1/4 Cup Yellow Mustard
- 1 Tbsp Honey
- 1 Tbsp Butcher Grind Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp Chopped Rosemary
Brown Sugar 1 Tbsp
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Pellet Smoker
Directions
Method for the Wet Rub:
- Make a paste with all ingredients and store refrigerated in airtight containers until ready to use.
Roast:
- Preheat your Pellet Smoker to 250 Degrees with Royal Oak Charcoal Pellets and you’re your favorite Hickory Pellets.
- Place the Beef Tenderloin Roast on a wire rack and evenly smear the Pig Beach Wet Rub all over the Roast.
- Place the Seasoned Beef Tenderloin Roast (While Still on the Wire Rack) in your smoker and cook for roughly 90 Minutes or until the internal temperature reaches 125-128 Degrees for Medium.
- Remove the roast from the smoker and allow it to rest for 10 Minutes, then slice and serve.