Chateaubriand

Smoked beef tenderloin: Began with a 5 pound hunk of meat. Separate the "chain" from the main roast; remove all silverskin and excess fat.

Tie the remaining chain into an even round log with butchers string. Shape the main roast as well, folding the tail onto itself to keep the log as even as possible; tie off with string.

Dry brine the meat with kosher salt (half tablespoon per pound). Allow to rest, uncovered, in fridge 12-24 hours.

Sprinkle some Butchers Phosphate TR powder onto the meat. Sprinkle some ACCENT as well. Drizzle some Head Country marinade (not too much).

Then apply the beef rub (no salt in the rub, since the meat was dry brined).

My rub includes lots of pepper, some garlic,mustard powder, shitake mushroom powder,  some onion powder, some chile powder; a little cayenne, a touch of brown sugar, and a good portion of freshly ground, fresh rosemary & thyme herbs. See recipe below.

 Smoke at low temp 180 for around 90 minutes or so to absorb smoke. Then kick up the temp to 225 and continue to smoke until meat internal temp is 125-130.

Transfer the meat to the grill; onto Grill Grates heated to 600 degrees for a good sear. Yeah, I use a laser thermometer to measure the grates. Sear on all sides for a few minutes to get a nice crust. Baste the meat with melted butter infused with garlic, rosemary, and thyme as you rotate and sear the meat.

Aim for around 135-140 for a perfect medium rare. Remove and let the meat rest while loosely tented under foil. Slice and enjoy!!!

Sound Q Beef Rub:

3 tablespoons coarsely ground black pepper

1 tablespoon brown sugar

1 tablespoon onion powder

2 teaspoons of smoked paprika

2 teaspoons dry mustard

2 teaspoons garlic powder

2 teaspoons chilli powder

1 teaspoon or so of cayenne

2 teaspoons of shitake mushroom powder; 1 teaspoon of Worcestershire powder.

Add freshly ground thyme & rosemary herbs….  Use a spice grinder.  Around 2 teaspoons of each, but who measures?