Bacon-Wrapped Beef Tenderloin on Pit Barrel Cooker

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!
Ingredients
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon salt
• 1.5 teaspoon granulated garlic
• 1 teaspoon coriander
• 1 teaspoon cumin
• ¾ teaspoon cayenne pepper
• 1 lb beef tenderloin
• 5 slices bacon
Glaze Ingredients
• ¼ cup balsamic vinegar
• ¼ cup bourbon
• ¼ cup brown sugar
• 4 teaspoons Worcestershire sauce
Recipe Instructions
1. Trim any silver skin from the beef tenderloin.
2. Mix all of the dry ingredients and apply to all sides of the beef tenderloin.
3. Wrap the been tenderloin in bacon and then apply another light layer of the seasoning to the bacon.
4. Pre-heat the Pit Barrel Cooker to 250 degrees F and add a couple of pieces of cherry wood.
5. Place the bacon-wrapped tenderloin on the Pit Barrel Cooker.
6. Add the glaze ingredients to a pan over medium heat until the brown sugar melts.
7. Apply a thin layer of the glaze on the beef tenderloin.
8. Cook the beef tenderloin 129 degrees F. For this cook it was approximately 30 to 35 minutes.
9. Remove from the smoker and let rest for 10 minutes.
10. Slice and serve!
Disclosures
BBQ gloves and chimney starter provided courtesy of Pit Barrel Cooker. Any opinions expressed are my own.
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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[@randomactsofcooking]

Looks fantastic. Pricey but good.

[@Armadillopepper]

Random Acts of Cooking Definitely a special occasion type of meal.

[@JaxxDrinkwater]

Yet another masterpiece done on the Pit Barrel Cooker!

[@Armadillopepper]

Thanks Jaxx. Have a great Sunday afternoon!

[@meatcranium4280]

Jeff that was Absolute Perfection. That red hugh to the meter was beautiful. Thanks for sharing

[@Armadillopepper]

Thanks my friend.

[@commonsensecooking7645]

Good looking grub. You are correct, Malcom is the man!

[@guns4funcajanajustin]

Nice glaze sauce and cook. The cut looked perfect yum

[@Armadillopepper]

Thanks Justin!

[@backwoodscountryboy1600]

Looking good and great idea, the background with the flowers really nice touch.

[@Armadillopepper]

Thanks so much. With all the rain we are getting, it is easy getting those plants to grow.

[@THEREALSHOWBBQ]

Beautiful done bro. Perfectly cooked tenderloin. Can't g o wrong with the PBC.

[@Armadillopepper]

Many thanks friend!

[@f18guru63]

thank you for the recipe i will do that for the 4th

[@ellendelights]

Mouth Watering Deliciousness!!!

[@Armadillopepper]

Thanks and happy 4th!

[@ellendelights]

ArmadilloPepper.com My Pleasure, same to you my Friends!! 😘😘💖💖🇺🇸🇺🇸

[@RonaSpreader]

nice video. When cooking bacon wrapped meat its best to buy the cheap thin bacon so it gets more well done and last 3 mins or so on the grill I crank the heat.

[@Armadillopepper]

Good idea on cranking up the heat. Thanks.

[@treasurehuntfoodies]

Love me some tenderloin..... spicy.....bacon!!! YUMMY!!!

[@Armadillopepper]

It was delish. Thanks and have a great Sunday afternoon!

[@doublejbbq42]

looks delicious

[@Armadillopepper]

Thanks Bro!

[@kimrubin]

Par-cook the bacon in the microwave or on the stove before wrapping the meat.

[@Armadillopepper]

Thanks

[@cookingwithwebby]

Looks wonderful

[@Armadillopepper]

Thanks Webby. Looking forward to doing this again in the future.

[@BBQPITDOG]

Man that was a juicy tenderloin Jeff! Looks delicious my friend! Awesome of the Pit Barrel Co. to hook you up! Somehow I missed this notification...so glad I got to see this cook!!

[@Armadillopepper]

Thanks Rob. Hope you are having a great one!

[@judethename]

Good job Jeff

[@Armadillopepper]

Thank you Jude!

[@YankeeLivn]

Man that looks good, A piece of French bread to sop up all that goodness off that cutting board and I'd be in heaven

[@Armadillopepper]

French bread is an excellent idea!

[@jcox8695]

Delicious
Waiting on ur restaurant

[@Armadillopepper]

Way too much work! Thanks for watching Bro!

[@401als]

Nicely done my friend

[@Armadillopepper]

Thanks man 😂!

[@LassesFoodAndBarbecue]

Oh man it looks awesome.
I was salivating after the first 20 seconds.
I almost picked one up today. It was about 15 dollars per pound so a really good price to be here. But i did not. Maybe tomorrow when i go shopping... hehe

[@Armadillopepper]

Its 15 lb here if you buy the whole tenderloin. Can't do it often, but it sure is good.

[@chris0895ozone]

Do you think this recipe would work well with venison tenderloin?

[@Armadillopepper]

Agree with Kevin. Definitely will work.

[@JimN5QL]

I would sure spend the $20 for that! And by the way, a neighbor down the street is giving away 50 gallon drums. Could I use one and make my own Pit Barrel Cooker? These are painted blue.

[@Armadillopepper]

Thanks Jim. Search for ugly drum smokers here on CZcams. There are several that show you to make your own.

[@JimN5QL]

Cool beans! He only had three drums I hope he still has one left! Thanks!

[@oren5230]

You want a drum that is "food grade", not one with prior chemical storage but "food storage". Search Ugly Drum Smokers Texas on YT. udsparts.com/ has kits at reasonable prices

[@JimN5QL]

So I guess storing cooking oil would be okay?

[@oren5230]

Should be okay.

[@fishindoc6025]

Thank you so much...gotta go get me a tenderloin. Maybe a higher temp would have yielded a bit more done bacon??

[@Armadillopepper]

I think you are right on the higher temp or maybe if I precooked it just a bit.

[@handcannon1388]

You probably could have hit it for a couple of minutes with a culinary torch, if you have one.

[@Armadillopepper]

handcannon Great idea.

[@commonsensecooking7645]

120 does seem a bit low. I'm thinking more around 225/250. Gonna try it this weekend with some pork tenderloins.

[@commonsensecooking7645]

Just watched it again...I mistook your meat temp for the smoker temp.