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1
Mix all dry ingredients in a bowl.
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2
Rub mixture onto meat.
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3
Use plastic wrap to tightly wrap the meat and then place in large Ziploc bag.
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4
(The meat can then be put in the freezer to be used for later if you like.
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5
I usually do two tenderloins at a time; one for now and one for the freezer.)
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6
Allow to sit in the refrigerator for at least 2 days.
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7
(One week is the ideal time! )
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8
More than a week and the meat will go bad!
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9
Preheat oven to 300F.
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10
Take meat out of refrigerator and allow to come to room temperature (about 30 minutes).
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11
Place your oven racks in the middle very close together.
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12
On the bottom rack, place a large shallow pan.
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13
Add 1 TBL of liquid smoke, 1/4 bottle of wine and enough water to make about 1 inch of liquid in the pan.
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14
Place the meat directly on the top rack over the pan of liquid.
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15
Smoke for 1 1/2 hours per pound.
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16
Every 45 minutes or so check the pan of liquid.
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17
As the liquid evaporates, you will need to add more water, wine and liquid smoke.
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18
THERE MUST ALWAYS BE LIQUID IN THE PAN!
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19
Avoid constantly opening the oven.
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20
The internal temperature of the meat should be 180F.
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21
When finished, let the meat rest 15 minutes.
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22
Slice and serve hot!
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23
Additional Note: You can use this same recipe in an outdoor smoker, just substitute wood chips for the liquid smoke.
