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 Big Green Egg 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.
Ingredients
Method
- Pre-soaked 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 125 degrees for rare, 135 for medium are, 145 for medium. Keep in mind it will continue to cook when you remove it from the grill.
- 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.
That’s my Dad! 🙂
Did you enjoy Tropical Store Eddie’s Mesquite Smoked Beef Tenderloin on the Big Green Egg? Check out these related posts!
How to Grill Chateaubriand (Beef Tenderloin) on the Big Green Egg
Great site! Your husband is a lucky man! 🙂
Hi there, I discovered your blog via Google while searching for very first help to get a heart attack and your post
looks incredibly fascinating for me.
If you like your steak rare, try cooking it to about 125F rather than 160F.
thanks for the info Jason! I’ll give that a try!