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.
