Bacon-Wrapped Beef Tenderloin
Today, I'm making a bacon-wrapped beef tenderloin on the Pit Barrel Cooker. This is a really simple cook on the Pit Barrel, but you will need to monitor the cook closely if you want medium rare beef tenderloin.
The bacon will help keep the beef tenderloin moist as there is not much fat in this steak cut. Of course, the bacon also adds flavor!
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon salt
- 5 teaspoon granulated garlic
- 1 teaspoon coriander
- 1 teaspoon cumin
- ¾ teaspoon cayenne pepper
- 1 lb beef tenderloin
- 5 slices bacon
- ¼ cup balsamic vinegar
- ¼ cup bourbon
- ¼ cup brown sugar
- 4 teaspoons Worcestershire sauce
- Trim any silver skin from the beef tenderloin.
- Mix all of the dry ingredients and apply to all sides of the beef tenderloin.
- Wrap the been tenderloin in bacon and then apply another light layer of the seasoning to the bacon.
- Pre-heat the Pit Barrel Cooker to 250 degrees F and add a couple of pieces of cherry wood.
- Place the bacon-wrapped tenderloin on the Pit Barrel Cooker.
- Add the glaze ingredients to a pan over medium heat until the brown sugar melts.
- Apply a thin layer of the glaze on the beef tenderloin.
- Cook the beef tenderloin 129 degrees F. For this cook it was approximately 30 to 35 minutes.
- Remove from the smoker and let rest for 10 minutes.
- Slice and serve!
Watch the video for all of the recipe details.