Originally Posted by 16Adams
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.
I'd considered just doing a cast iron skillet sear and roasting it in the oven, but I thought a kiss of oak or mesquite would work well with it. Not so much?
Also.....you're talking about cutting small slits in the roast and inserting whole garlic cloves? I've done this with prime rib as well.