Preheat your pellet smoker to 225°F to 250°F.
Place the tenderloin on a rimmed baking sheet and season generously on all sides with salt and pepper. Drizzle the tenderloin on all sides with olive oil, using your hand to rub it into the meat.
Place the tenderloin in the grill and insert the probe of your thermometer through the thick end of the tenderloin into the center. Smoke the tenderloin until the internal temperature is about 110°F, 45 to 60 minutes. Transfer it to a platter and let it rest for 10 minutes.
Preheat the grill to the high setting. Brush and oil the grill grate.
Transfer the tenderloin to the grill, with the thermometer probe still attached.
Rotate it until all sides are crusty, dark, and sizzling and the internal temperature in the thickest part of the tenderloin reaches 120° to 125°F (for rare beef) or 130° to 135°F (for medium-rare), 6 to 10 minutes. Brush the tenderloin with additional olive oil as it grills, and give it a quarter turn on each side halfway through grilling to lay on a crosshatch of grill marks.
Place the tenderloin on a cutting board and remove the strings. Cut the meat crosswise into ¼- to ½-inch-thick slices. Enjoy.
SMOKE-ROASTED BEEF TENDERLOIN
Combine all the rub ingredients and slather onto both sides of the cowboy steaks.
Preheat pellet grill to 225 degrees F.
Place steaks on the cooking grate and cook until the internal temperature reaches 120 degrees F (about 45 minutes).
Remove steaks from grill, cover it and set aside. Turn pellet grill to the HIGH setting.
Place steaks back on the hot grill. After 4 minutes, rotate 45 degrees to create a diamond pattern of sear marks. After 4 minutes turn it over and repeat on the other side.
Once seared to perfection, remove steaks from grill and place onto a clean cutting board. Let rest for 5-7 minutes and serve with a dollop of flavored butter on top, or carve and share.
SMOKED PULLED BEEF CHUCK ROAST
Start your pellet grill going at 225 degrees F and preheat, with lid closed, for 10 to 15 minutes.
Combine all of the ingredients for the rub in a small bowl and rub liberally onto your beef roast, using your hands to press the rub into every surface of the meat.
Put the roast directly on your grill grate, fat-side up, and cook for 3 hours. Spray with 1 cup of the beef stock every hour (reserve the other 2 cups of stock).
Turn up the heat after 3 hours. Place the sliced onions in the bottom of a large disposable aluminum foil pan and pour the remaining 2 cups of stock in the bottom of the pan. Transfer the roast into the pan on top of the onions and place the pan into the grill.
Increase your grill temperature to 250 degrees F, and cook until the internal temperature reaches 165 degrees F (about 3 more hours).
Cover the pan tightly with aluminum foil once your roast hits 165 degrees F, and continue cooking until thermometer inserted in the thickest part of the meat reads 200 to 202 degrees F (this step can take another 3 hours). Every roast will be done at a slightly different temperature, so look for your probe to slide into the meat like it is sliding into softened butter.
Remove the pan from the smoker and let rest for a few minutes. Separate the roast from the cooking liquid. Shred the roast and separate the fat from the cooking liquid. Moisten the roast with the remaining cooking liquid, or make it into au jus for dipping, or turn it into gravy.
- 4 New York Strip Steaks
- 2 tablespoons kosher salt
- 1/2 tablespoon black pepper medium ground
- 1 teaspoon onion powder
- 1 teaspoon dried marjoram
- 1/2 teaspoon granulated garlic
- Remove your steak from the fridge at least 30 minutes prior to cooking.
- Preheat your grill to 450 °F.
- In a small bowl, combine all the seasonings. Sprinkle the mixture over both sides of the steaks.
- Place steaks onto the grates, close the lid, and let cook for approximately 5-7 minutes per side.
- Remove when the internal temperature reaches 135 °F for medium-rare or 145 °F for medium. The temperature will rise several degrees during the rest period, so make sure you pull before the desired temp is reached.
- Let the steak rest for about 7-10 minutes before serving. Enjoy!