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Unread 12-09-2013, 09:12 AM   #5
16Adams
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Join Date: 01-16-13
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Remove small tapered end "about 5-7" worth)

Insert liberal amounts of garlic cloves. Kosher salt and cracked black pepper for a rub.

I like to flash sear it first, then slow cook indirect with Ozark Oak or another premium lump-with no additional smoke wood added.

Since tenderloin has it's own unique rich mild flavor, to me the simpler the prep the better to enhance the flavor.

One more thing: the small end that is removed is saved for my private enjoyment grilled to medium rare at a later date using Coopers Seasoning.
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