Reverse Sear Tenderloin On The @pkgrills #pk360. Lightly coat with Olive Oil. Thinly slice up garlic and insert tip of knife every three or four inches to slide garlic slivers in. Coarse salt, black pepper, gunpowder seasoning and Montreal Steak Seasoning. Set up PK 360 for offset smoking with a chimney and a half of unlit charcoal in the right side of the pit. Cherry wood for smoke. Place 10 briquettes in chimney and get them glowing red and dump on one corner of the unlit charcoal. Close lid and wait for temps to come up to 200 degrees. Once pit reaches 200 lay a sheet of foil or aluminum tray on charcoal grate underneath where the tenderloin will sit to catch drippings. Set cooking grate on, place tenderloin above the foil on opposite side from the coals. Place remote temperature probe in the thickest part of the tenderloin and close the lid. Close the bottom vent under the meat side and close the top vent over the coals. Close the top vent over the meat about half way or more to keep pit temps in the smoking range between 200-250. You may have to adjust the vents if you see the pit temps spike past 275. Really anything between 200-275 I wouldn’t bother fussing with the vents. Once the remote digital thermometer reads 115 open the lid, knock the dust off the coals that are going and use your tongs to make sure you have an even later of good hit coals. Next, take the tenderloin from the offset side and place them over the coals to get a nice sear. Maybe 30 seconds, then roll it, 30 seconds then roll again, till all sides have the color you want. Next take it off, loosely wrap in foil making sure there’s a little air gap to let out steam. Let sit up to a couple hours before slicing. Make sure to collect the juices in the bottom of the foil. That’s liquid gold. Pour it over your sliced tenderloin. This method will produce edge to edge perfect rare tenderloin with an incredibly flavorful crust. We usually do rib roast the same exact way and it’s fantastic. This is actually even better.
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