Blend all dry rub ingredients together.
- 1/4 cup Kosher Salt
- 1/4 cup BBQ Dry Rub Seasoning
- 2 teaspoons Black Pepper
- 2 tablespoons Garlic Powder
- 1/4 cup Brown Sugar
Completely coat tenderloin in dry rub.
Let rest at room temperature for 30 minutes or 4 hours refrigerated.
Remove from grill and let rest uncovered for 15 -20 minutes.
Slice thin and serve with your favorite sauce.
Turn on and set grill temperature to 225˚F. Throw in hickory or pecan wood chunk for additional smoke flavor.
Smoke at 225˚F for 1 ½ to 2 hours or until internal temperature has reached 130˚F.
Crank up temperature to 550˚F a few minutes before placing on grill.
Slice tenderloin all the way lengthwise, then cut in half.
Re-season cut side with remaining dry rub and reverse sear for 3 to 5 minutes or until internal temp has reached 145˚F.