Herb Crusted Tenderloin

Directions

1. Start by preheating the smoker to 200°F.

2. Season Tenderloin with Roast & Prime Rib Rub, rubbing into the protein with a dash of olive oil. Coat a second time without rubbing it in.

3. Place on Smoker.
4. In a small cast iron or bowl add butter, prime rib rub and chopped herbs.
5. After the first hour of smoking, lightly baste tenderloin with butter and herb mix every 20 minutes.

6. Once Tenderloin reaches 110°F, set the smoker to 350°F.

7. When the Tenderloin reaches 130°F, remove from the smoker and let it rest.

8. Slice, garnish with finishing salt and serve with Red Wine Reduction.

How to Tie Your Tenderloin

1. Using 12-inch lengths of butcher twine, tie a loose knot around one end of the meat and pull until snug to make an anchor knot.
2. Pull a length of twine away from the anchor to create a large loop.
3. Loop it around the tenderloin.
4. Space it about 1 ½ inches from the anchor knot and tie a second knot.
5. Pull more twine to create a third loop and secure it 1 ½ inches from the second knot.
6. Continue tying the roast crosswise at 1 1/2-inch intervals until the roast is evenly tied