Coffee-Rubbed Smoked Beef Tenderloin - brown sugar

Method

• Mix all the dry ingredients together, except the Worcestershire sauce, and rub all over the tenderloin till completely covered.
• Marinate covered in refrigerator for 4-6 hours, or for more flavor marinate over night.
• Preheat oven to 500F.
• Place an oven safe container filled 3/4 of the way with water in oven while preheating for steam and keeping tenderloin moist.
• If using a charcoal grill, place coals mainly to one side of the grill so there's a cool and hot side.
• Preheat charcoal or gas grill on high.
• Clean grates very well.
• Using a paper towel and thongs, rub an olive oil soaked paper towel on the hot grill grates where you will be placing the meat.
• This prevents sticking of the meat and spices.
• Turn off flame on meat side of grill, or place meat on the cool side of charcoal grill.
• Place marinaded tenderloin on hot, oiled grill grates.
• Place the dry apple or pecan wood chips on the hot side of the grill, opposite of the meat.
• Dash Worcestershire sauce on meat to taste.
• Close lid and smoke for 20min.
• Open lid and flip meat.
• Dash with Worcestershire sauce.
• Smoke for another 15 min.
• Remove and take to oven.
• If you have a rib rack, place meat fat side up on baking sheet next to the container or water in the preheated oven.
• Once tenderloin is in 500F preheated oven, close door, turn off oven and heat and Do Not open for 1-1/2 hr (hour and half)!!!
• Your oven will act like a Dutch Oven and will slowly cook your cook your meat keeping juices inside the meat.
• (Bake 30min per pound of meat)
• After cooking time, pull tenderloin out and let rest 10min before cutting.
• Enjoy!!
• Slight smoke taste on outside with a subtle, sweet-peppery aftertaste.
• Can go with so many sides!