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6
Easy
4 hr
Published 2012
This recipe comes from Rob Wyman (RobInNY) from www.smokingmeatforums.com, who says it is a favorite at house parties. I highly recommend buying a tenderloin that is already prepared and ready to slice (i.e., its connective tissue and silverskin have been removed); however, if you have the knowledge and want to save a few bucks, you can buy the whole untrimmed tenderloin and do the work yourself.