This recipe is for a delicious smoked beef tenderloin with a spicy garlic dip that's perfect for any occasion. The tenderloin is seasoned with three different rubs, giving it a delicious and complex flavor, while the dip adds a tangy and slightly spicy kick.
For the dip:
To make the tenderloin, start by preheating your smoker to 225°F (107°C). Trim the tenderloin and tie it with butcher twine to help it keep its shape while cooking. Then, rub all sides of the tenderloin with Cow Cover and Dirty Bird rubs, and sprinkle the top with The Best Prime Steak Rub.
Let's get cooking! Place the tenderloin on your smoker and cook indirect until internal temperature hits 110°F (43ºC). This should take around 2-3 hours depending on the thickness of the tenderloin.
While the tenderloin is cooking, prepare the dip. In a mixing bowl, whip the softened cream cheese until it's fluffy. Add sour cream, horseradish, Brisket Mop, Nashville Hot wing dust, SPG, and garlic into the mixing bowl and mix until well combined. Adjust any seasonings to taste - you know what you like. Place the mixture in the refrigerator until you are ready to serve.
Slice into 1/2 inch thick slices. Serve the tenderloin with the dip on the side, garnished with fresh thyme. This dish is sure to impress your guests with its mouth watering flavor and presentation.
Catch you on the next recipe!
Smoked Beef Tenderloin
This recipe is for a delicious smoked beef tenderloin with a spicy garlic dip that's perfect for any occasion.
2 Tbsp Cow Cover rub
2 Tbsp Dirty Bird rub
1 Tbsp The Best Prime Steak rub
1/4 cup of Competition Brisket Mop
2 tablespoons Nashville Hot Wing Dust
Preheat your smoker to 225°F (107°C).
Trim tenderloin, removing any excess fat or silver skin.
Tie tenderloin with butcher twine to help keep its shape while cooking.
Rub all sides of the tenderloin with Cow Cover and Dirty Bird rubs, then sprinkle the top with The Best Prime Steak Rub.
Place tenderloin on the smoker using indirect heat and cook to an internal temp of 110°F (43ºC). This should take about 2-3 hours.
In the meantime, prepare the dip. In a mixing bowl, whip the softened cream cheese until it's fluffy. Then add the rest of the dip ingredients, mix, and place in the fridge until ready to serve.
Once tenderloin hits target temp, remove butcher twine and place the tenderloin back on smoker on direct heat until it reaches an internal temp of 133°F (56°C)
Wrap it up and let it rest for 30 minutes.
Slice into 1/2-inch-thick pieces.
Serve with the dip on the side, garnished with fresh thyme.
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