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Oven - Smoked Beef Tenderloin
Oven - Smoked Beef Tenderloin

Before you jump to Oven - Smoked Beef Tenderloin recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to find out its sugar content. A superb healthy option can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy each day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating plan.

As you can see, it’s not hard to begin integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to oven - smoked beef tenderloin recipe. You can cook oven - smoked beef tenderloin using 16 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Oven - Smoked Beef Tenderloin:
  1. Use 1 beef tenderloin or brisket
  2. Provide Dry Ingredients
  3. Use 2 tbsp dark brown sugar
  4. You need 2 tbsp salt
  5. Provide 2 tbsp chili powder
  6. Use 2 tbsp paprika
  7. Provide 1 tbsp cayenne
  8. You need 1 tbsp garlic powder
  9. Take 1 tbsp black pepper
  10. Take 1 tbsp onion powder
  11. Take 2 tsp ground cumin
  12. Take 2 tsp dry mustard
  13. Use Liquid Ingredients
  14. Prepare 1 each bottle of dry red wine such as cabernet sauvignon
  15. Provide 5 tbsp liquid smoke
  16. Prepare 2 each wine bottles of water
Steps to make Oven - Smoked Beef Tenderloin:
  1. Mix all dry ingredients in a bowl. Rub mixture onto meat. Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag. (The meat can then be put in the freezer to be used for later if you like. I usually do two tenderloins at a time; one for now and one for the freezer.)
  2. Allow to sit in the refrigerator for at least 2 days. (One week is the ideal time! ) More than a week and the meat will go bad!
  3. Preheat oven to 300°F. Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
  4. Place your oven racks in the middle very close together. On the bottom rack, place a large shallow pan. Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
  5. Place the meat directly on the top rack over the pan of liquid.
  6. Smoke for 1 1/2 hours per pound. Every 45 minutes or so check the pan of liquid. As the liquid evaporates, you will need to add more water, wine and liquid smoke. THERE MUST ALWAYS BE LIQUID IN THE PAN! Avoid constantly opening the oven.
  7. The internal temperature of the meat should be 180°F. When finished, let the meat rest 15 minutes.
  8. Slice and serve hot!
  9. Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.

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