Drunken Beef Tenderloin

INGREDIENTS

DRUNK AND DIRTY MARINADE

• 1 cup soy sauce (low sodium)
• 1/2 cup bourbon
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 4 garlic cloves, minced

THE TENDERLOIN

• 2-4 pounds beef tenderloin
• 2 tablespoons fresh coarse ground black pepper
• 1 teaspoon white pepper
• 1/4 cup canola oil (the mop for basting)
• 1/4 cup water (mop for basting)
• wood chips soaked in water

 INSTRUCTIONS

• Combine marinade.  Place the tenderloin in a plastic bag or shallow dish.  Pour marinade over meat and refrigerate at least 4 hours or overnight.
• Turn the meat occasionally to saturate the surface.
• Prepare the smoke for barbecuing, bringing the temperature to 200-220 degrees.
• Remove the tenderloin from refrigerator and drain the marinade, reserving for mop.
• Cover the tenderloin with black pepper first, then with the white pepper.
• Let the tenderloin sit for 30 minutes.
• Pour half the marinade into a saucepan and refrigerate it until tenderloin is cooked.
• Pour the other half into another saucepan and stir in the oil and water.
• Bring the mop mixture to a boil over high heat and boil for several minutes.
• Keep the mop warm over low heat.
• In a heavy skillet, sear the meat quickly on all sides over high heat.
• Transfer the tenderloin to the smoker and cook for 1  1/2 to 2 hours, basting with the mop every 20 minutes in an appropriate smoker (can use a covered grill using soaked wood chips)
• The meat is ready when the internal temperature reaches 140-145 degrees.
• Be careful not to overcook as tenderloin is best rare to medium rare.
• Bring the reserved portion of marinade to a boil, and boil for several minutes until the marinade is reduced by 1/4.
• Slice the tenderloin and serve topped by spoonfuls of the sauce.

Rick & Joanne Astor via KathyMillerTime