When I met with by buddies yesterday my brother called and was picking up some beef tenderloin. He asked me to smoke it...I looked at my buddies and said anyone smoke a beef tenderloin and 1 did. I said I think I'll smoke it and then cut it and sear it on the flat top. Good idea but it would lose all the juice. So here is what we all decided. I'm gonna smoke it today and get it to an internal of 120...Smoking at about 225. Let it rest and roll it in Saran wrap and fridge over night. Tomorrow cut it (like filets) and get it to room temperature. I have a Blackstone flat top. Im gonna sear it on the Blackstone to whatever temp. people want from rare on up and then finish off with some seasoned butter.
Were thinking that the smoker will season all night with smokiness from today and should give it delicious flavor for tomorrow. I'll report back on how that comes out.