Step 1

Preheat your smoker to 300°F (149°C)—you can go down lower if you like, but know that it will take longer to cook

Step 2

Fold and tie the tail under the tenderloin

Step 3

Tie the tenderloin ever 2 inches or so, to create a uniform thickness along its length.

Step 4

Rub the beef tenderloin all over with pepper and salt. (We used a combination of kosher and cherry-smoked salt.)

Step 5

Rub the meat all over with the olive oil.

Step 6

Place the meat in the smoker, and insert the probe into the center of the loin.

Step 7

Set up the air-temperature probe as well.

Step 8

Close the lid on the smoker.

Step 9

Set the high-alarm on the Smoke X2 for the meat to 125°F (52°C) for medium-rare (or 130°F [54°C] for medium).

Step 10

Set the air probe’s high alarm to 325°F (163°C) and the low alarm to 275°F (153°C).

Step 11

Allow the meat to cook until your alarm sounds (about 1 hour).

Step 12

Check the temperature with your Thermapen ONE, making sure that the lowest temperature you see is your target pull temperature of 125°F (52°C).

Step 13

Remove the tenderloin from the smoker, and let it rest for 10 minutes before carving. This will give the meat time for the ~5°F (3°C)carryover cooking that will occur, resulting in a perfect 130°–135°F (54°–57°C) for medium-rare or 135°–145°F (57°–63°C) for medium.

Step 14

If you like, leave the probe in the meat while it rests. The Smoke X2 meter will register the highest temperature reached before cooling as the Max temperature on the Min/Max display.

Step 15

Slice the smoked beef tenderloin and serve it up.