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1
Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
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2
Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
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3
Turn the meat occasionally if needed to saturate the surface with the marinade.
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4
Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
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5
Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
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6
Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
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7
Let the tenderloin sit for 30 minutes.
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8
Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
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9
If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
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10
Bring this mop mixture to a boil over high heat and boil for several minutes.
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11
Keep the mop warm over low heat.
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12
In a heavy skillet, sear the meat quickly on all sides over high heat.
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13
Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
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14
The meat is ready when the internal temperature reachs 140-145 degrees F.
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15
Be careful not to overcook since tenderloin is best rare to medium-rare.
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16
Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
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17
Slice the tenderloin and serve topped by spoonfuls of the sauce.
