Step 1

Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.

Step 2

Trim your tenderloin as needed and tie it off every 1” to 1 1/2” to help the beef maintain its shape while cooking.

Step 3

Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.

Step 4

Place the beef on the cooler side of the grill.

Step 5

Smoke the tenderloin in a smoker set to 250 - 300 for 1 hour until temp reads 120 with a digital thermometer.

Step 6

Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.

Step 7

Rotate the beef to ensure even browning on all sides, 5 to 7 minutes per side.

Step 8

Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.

Step 9

Slice into 1" thick portions and serve, top with rich crab imperial and serve with seasonal veggies.

Step 10

Garnish with freshly minced parsley, if desired.