Step 1

Lay the tenderloin on a large piece of plastic wrap.

Step 2

In a small bowl, combine the mustard, garlic, and bourbon. Slather the mixture evenly all over the tenderloin. Wrap in the plastic and refrigerate for 1 hour.

Step 3

Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.

Step 4

When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Step 5

Insert a leave-in meat thermometer into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.

Step 6

Remove the tenderloin from the grill. Increase the grill temperature to 400℉.

Step 7

Once the grill is hot, place the tenderloin back on the grill, close the lid, and roast until the internal beef tenderloin temperature reaches 130℉, 20-30 minutes depending on the thickness of the tenderloin. Do not overcook.

Step 8

Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!