A smoky and flavorful beef tenderloin marinated in a bourbon-infused sauce and cooked to perfection.
Combine soy sauce, bourbon, Worcestershire sauce, brown sugar, ground ginger, and minced garlic in a mixing bowl.
Mix the marinade thoroughly to ensure the sugar dissolves completely.
Place the beef tenderloin in a plastic bag and pour the marinade over it. Seal the bag and refrigerate for 4-12 hours.
Turn the bag occasionally to ensure the marinade coats the meat evenly.
Preheat the smoker to 200-220°F.
Use wood chips like hickory or applewood for added flavor.
Remove the tenderloin from the marinade and pat it dry. Reserve the marinade.
Drying the tenderloin helps achieve a better sear.
Rub the tenderloin with black pepper and white pepper.
Press the pepper into the meat to help it adhere.
Sear the tenderloin on all sides in a hot skillet with canola oil.
Searing locks in the juices and adds a flavorful crust.
Transfer the tenderloin to the smoker and cook for 1.5-2 hours, basting occasionally with the reserved marinade.
Use a meat thermometer to check for an internal temperature of 140-145°F for medium-rare.
Boil the reserved marinade in a saucepan until reduced by one-fourth.
Boiling the marinade ensures it is safe to use as a sauce.
Slice the tenderloin and serve with the sauce drizzled on top.
Let the tenderloin rest for 10 minutes before slicing to retain its juices.
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