BGE Beef Tenderloin

(5lb bought from Fresh Market- 11/2/13)

Marinade: (for just a few hours before cooking)

1. Red Wine Vinegar and Sugar (1/4 cup) or just a sweet red wine (1 cup)
2. Worcestershire (3/4 cup) 
3. Olive Oil (1/4 Cup)
4. Minced garlic
5. Water (1/2 cup)
6. Lots of Kosher Salt and fresh cracked black pepper
7. Few dashes of Cheyenne pepper

Put in large zip lock in a bowl in the fridge, flip over and move around occasionally to make sure all sides are getting the marinade.

Cook:

• Indirect cook setup with place setter legs up.
• Drip pan on place setter with the leftover marinade poured into it and add a little of my beer I was about to drink.
• Put grate on and clean it off.
• Get BGE up to about 600 degrees and sear on each side for approx 2 min.  You should brown all sides of the meat in this step.
• Pull meat and wrap in foil
• You can add wood chips at this point if so desired.
• Close vent on bottom of egg to about half an inch, put daisy wheel to just barely letting any smoke through.
• Bring down temp to about 225, allow to stabilize for a few minutes and return meat to BGE.
• Cook at 225-250 degrees until internal meat temp reaches 135.  (probably 30-40 minutes, but could be an hour if stay more around 225)
• Pull meat and tent in foil.
• It will cook approx 5-8 degrees more during this phase.
• This will cook the ends to almost well done, and leave the middle a medium rare, with varying degrees of "doneness" in between.  Pull off earlier or later depending on how your guests like their meat cooked.  I find this to be a good middle ground to please everyone.