Beef tenderloin trimmed
4 tablespoons all purpose seasoning
3 tablespoons cracked pepper

Firepit with griddle
Smoker, or other
Grilling Gloves
Temperature probes
Tongs

Pat the tenderloin dry with paper towels. Sen on the counter for about 30 minutes, to allow the tenderloin to warm up.
Fold the tail end of the tenderloin under to create an even thickness through the whole loin. Tie the loin up with wet Butchers string from end to end.
Generously rub the the season over the lion. Repeat with black pepper.
Clean and preheat the grill to 425 degrees. Place the tenderloin over the fire and sear for about 2 to 3 minutes on each side. Be sure to get an even charred color on all sides.
Preheat the smoker to 225 to 250 degrees. Place the tenderloin on the smoker and shut the lid. Add some mesquite chips to the smoker and for for about 15 minutes, then flip and cook for another 15 to 20 minutes, or until the internal temperature is 120 degrees. Remove from the smoker and lightly cover the loin with aluminum foil for about 15 minutes to let the temperature riste to about 125 degrees. Slice and serve