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Print this Recipe    Smoked Tenderloin

The night before I am ready to cook, I cover the tenderloin on all
sides very liberally with dry fajita seasoning, and wrap in celophane
(hope that's spelled right).

The next day I smoke at 200 to 220 degrees for 1 to 1 1/2 hours
per pound. I did a 5 pounder yesterday for 5 hours and 20 minutes.
It comes out tender, moist, and almost chews itself. I cut 1/2 inch
slices for those dining, to go along with baked potato, or whatever.
Yesterday it was a slab of ribs, potato salad, and homemade bread.
It can be served with or without BBQ sauce.

The part of the tenderloin that is left goes into the fridge until
it is well chilled. It is then placed on the meat slicer and sliced
very thin (shaved) for "lunch meat." This is the best part. The
sandwiches are out of this world. My wife & I have had people beg
us to tell them where we bought such wonderful lunch meat after
having a sandwich. They find it hard to believe that we made it
at home.

On the original "steaks", you sometimes have to trim the outside
edge to tone down the fajita seasoning, but on the sandwiches it
just seems to enhance the flavor. You would pay top dollar for this
type of lunchmeat in the store, if it were available.


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