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Mesquite Smoked Beef Tenderloin on the Big Green Egg

Dad's mesquite smoked beef tenderloin.

Dad's mesquite smoked beef tenderloin.

My father is an excellent griller and lover of all things BBQ-ed so I thought I’d share his most recent culinary endeavors on his Big Green Egg. As many of you know, a BigGreenEgg is a ceramic grill/smoker that cooks at high heat to sear the meats and keep them moist and flavorful. Here is Dad’s, aka Tropical Storm Eddie’s, Mesquite Smoked Beef Tenderloin.

  • Presoaked mesquite wood chips for 30 minutes. Rub 2 tablespoons Stubb’s BBQ rub (or your own) on both sides of the meat.
  • Let the beef tenderloin sit out for around 30 minutes to get up to room temperature.
  • Preheat the Green Egg to 275 degrees.
  • Put the mesquite wood chips on the charcoal.
  • Put the meat on the grill.

Cook at 250 to to 275 degrees until the internal temperature reaches 160 degrees ( Medium- Allow about 20 to 25 minutes per pound of meat. Do not over cook because meat still continues to cook after you take it off the grill.)

Let the meat rest about 10 minutes before you slice in 1/4 to 3/8″ size pieces and serve with your favorite sides.

Like father like daughter.

Like father like daughter.

That’s my Dad! :)

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15 Responses to Mesquite Smoked Beef Tenderloin on the Big Green Egg

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  14. Jason March 16, 2011 at 4:09 pm #

    If you like your steak rare, try cooking it to about 125F rather than 160F.

  15. Robyn March 17, 2011 at 9:15 am #

    thanks for the info Jason! I’ll give that a try!

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