Beef tenderloin was on sale this weekend, so I figured that I would make myself one for Fathers Day.
Butterflied, stuffed with sauteed in bacon fat, mushrooms, garlic,spinach, fried bacon, and Italian seasoned breadcrumbs. Wrapped that baby up with bacon, and put it on the UDS. Hickory sticks on charcoal. Started at 400 and dropped her down to 250 degrees. After about 2.5 hrs., it was 145 deg., let it rest, cut it up nice and thick, and it was tender and juicy.