So the wife picked me up a beef tenderloin roast and I decided to smoke it.
So I started out by roasting 5 heads of garlic. Trimmed a little silver skin and fat, made a cut into it and stuffed it then covered in some garlic EVOO (homemade).
Tied up, probe inserted and ready for UDS.
Gonna take to about 135 then rest. The wife doesn't like ANY red in her meat so I will slice a bit and grill to well done for her and enjoy the rest I guess. Time will tell how well it comes out.