DIRECTIONS

1. Light your Pit Barrel^® according to the instructions.
2. Remove tenderloin from package, rinse gently with cold water, pat dry with paper towels, and allow to rest until room temperature. Optional: Remove the silverskin if desired.
3. Lightly coat all sides with olive oil and season liberally with Beef & Game Pit Rub.
4. Insert one hook into the center of the thicker end of the tenderloin.
5. Hang the tenderloin from the rods in the Pit Barrel^®, leaving space between each, and secure the lid.
6. Cook about 35–45 minutes depending on size, then start checking the internal temperature in the thickest part of the meat.
7. Continue cooking until the desired internal temperature is reached (125º for medium-rare).
8. Remove tenderloin and hooks, cover loosely with foil, and allow to rest 15–20 minutes.
9. Slice into individual serving-size portions and serve.