Tonight I'm using a recipe that I got from Malcom Reed's Newsletter at HowToBBQRight.com
I cut his recipe in half because I only had 1 tenderloin. I placed the loin into a marinade of:
1/4 cup Worcestershire sauce
1 TBS soy sauce
1 TBS molasses
After marinading for a few hours, I placed the tenderloin into a piece of foil and added cavender's greek seasoning, garlic powder, onion powder. and coarse ground black pepper.
I smoked it for 30 minutes at 300 degrees with a block of cherry, and then moved it over to med. high heat to sear for 8 minutes while basting with juices from the foil.
Here it is resting.
After slicing. Boy was this puppy juicy, I nearly made a mess!
I cut his recipe in half because I only had 1 tenderloin. I placed the loin into a marinade of:
1/4 cup Worcestershire sauce
1 TBS soy sauce
1 TBS molasses
After marinading for a few hours, I placed the tenderloin into a piece of foil and added cavender's greek seasoning, garlic powder, onion powder. and coarse ground black pepper.
I smoked it for 30 minutes at 300 degrees with a block of cherry, and then moved it over to med. high heat to sear for 8 minutes while basting with juices from the foil.
Here it is resting.
After slicing. Boy was this puppy juicy, I nearly made a mess!
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