Step 1

Trim the whole beef tenderloin into center cut portion be sure to remove any sinew or silver skin.

Step 2

Prepare pellet grill or any other smoker for indirect smoking at 250 degrees.

Step 3

Drizzle the outside of the tenderloin with Worcestershire for a binder and season with a layer of AP seasoning followed by the Saskatchewan seasoning.

Step 4

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees.

Step 5

Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes.

Step 6

Slice the tenderloin into desired thickness and serve.