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Nutrition Facts
Serving Size 89 g
(Approx. 12 Servings)
Amount Per Serving
Calories 260 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 160 mg 7%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 25 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
BBQ Beef Tenderloin
Prep Time
6 hours
Cook Time
50 minutes
Total Time
6 h 50 m
12  People


Recipe makes 12 Servings

3 Lb trimmed whole beef tenderloin
1 Tbsp kosher salt
1 Tbsp black pepper
1 Tsp garlic powder
1 Tsp onion powder
1/3 cup(s) all purpose flour
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Season filet with salt, pepper, garlic and onion powder. Rub enough flour evenly over filet to give it just a very thin coating. Cover with plastic wrap and allow to marinate for 4-6 hours in refrigerator.
Preheat grill/smoker to 350°F and have soaked wood chips standing by. Place tenderloin on direct fire of smoker for 2 minutes per side just to develop a slight crust.
Move tenderloin to indirect side of grill/smoker and add wood chips. Keep heat at an even 300°F and finish cooking tenderloin slowly in the smoke until the internal temperature reaches 140°F (about 45 minutes to 1 hour depending on how hot grill/smoker is).
Remove from grill, allow to rest and carve.


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