Flavored with bourbon and seasoned with course-ground pepper, this smoked beef tenderloin will become a family favorite.
1 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
2 Tbsp. brown sugar
1/2 tsp. ground ginger
4 garlic cloves, minced
2 lbs. beef tenderloin
2 Tbsp. coarse-ground black pepper
1/4 cup oil
1/4 cup water
Prepare marinade by combining soy sauce, bourbon, Worcestershire sauce, brown sugar, ground ginger and garlic. Stir to blend thoroughly. Place beef in large zipper plastic bag or in shallow dish. Pour marinade over meat, turning to coat all sides. Place in refrigerate and marinate 8 hours or overnight.
Prepare the smoker, bringing temperature to 220 degrees. Remove beef from refrigerator and drain marinade; reserve marinade. Generously sprinkle with ground black pepper and allow meat to sit at room temperature for 30 minutes.
Meanwhile, pour 1/2 of the marinade into saucepan, add oil and water and bring mixture to a boil over high heat; boil 5 minutes. Place the other 1/2 of marinade in refrigerator and reserve until time to serve meat.
In heavy skillet over high heat, sear meat quickly on all sides. Transfer meat to smoker and cook 1 1/2 – 2 hours, basting every 20 minutes with boiled marinade. Cook meat to desire doneness. Take care not to overcook.
Place refrigerated marinade in saucepan and bring to rapid boil over medium-high heat. Reduce by 1/4 in volume.
Remove tenderloin from smoker and allow to rest on cutting board for 15 minutes. To serve, slice and spoon reduced sauce over meat.