Smoked Whole Beef Tenderloin - Malcolm Reed Style

Bought a Costco Whole Tenderloin (screwed up and bought trimmed rather than not trimmed...saved NO money!). Here it is trimmed:



Cut to the shape I wanted, seasoned with Killer Hogs APR, then sprinkled with Killer Hogs Steak Rub. Wrapped in bacon and seasoned with Killer Hogs Hot Rub and Montreal Steak Seasoning.



After a while on the smoker:



Finished at 125°F and resting:



Sliced, with parsley potatoes and zuchini, and tomato, mozzarella, and basil salad...



Beef at 125°F is a bit rare for even me, but this was still fantastic. Will definitely do again!

Thanks for looking!

Yeah, I'm usually a 132-135º guy but man that still looks great.

Gorgeous! I'll be right over for a slice of that!

That's beautifully done! Just heard of this style. We'll just finish installing the parts from 4WheelOnline and we're off the supermarket for a nice tenderloin.

That is killer NorCal!