Dad's mesquite smoked beef tenderloin.
My father is an excellent griller and lover of all things BBQ-ed so I thought I’d share his most recent culinary endeavors on his Big Green Egg. As many of you know, a BigGreenEgg is a ceramic grill/smoker that cooks at high heat to sear the meats and keep them moist and flavorful. Here is Dad’s, aka Tropical Storm Eddie’s, Mesquite Smoked Beef Tenderloin.
Cook at 250 to to 275 degrees until the internal temperature reaches 160 degrees ( Medium- Allow about 20 to 25 minutes per pound of meat. Do not over cook because meat still continues to cook after you take it off the grill.)
Let the meat rest about 10 minutes before you slice in 1/4 to 3/8″ size pieces and serve with your favorite sides.
Like father like daughter.
That’s my Dad! 
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If you like your steak rare, try cooking it to about 125F rather than 160F.
thanks for the info Jason! I’ll give that a try!