Merry Tenderloin Christmas!

Getting back on the BHC today with a 3 1/3 lb tenderloin.  Going to season an hour before with McCormick Montreal Steak seasoning.  Remote thermometer will tell the tale to 140F.

Thinking it will take under an hour for the cook.  Got the barrel ready to be lit and will start around 3.  Planning to get it hooked over the coals about 4.

Will update results when done.  This is a first so I'm hoping for the best.

Results:
----------
Uneven at best.  Cook time was approx 90 minutes.  The roast tapered from one end to the other - about 4" thick on one end and less than an inch on the other.

I hung the roast from the thick end, and that end was less than medium.  The thermometer was stuck in that end and registered 135F when I took it off the grill.  I let it rest for 10 minutes.

The bottom end was very well done.  This makes it hard to diagnose.  Is it well done because of the tapering of the cut?  Or was it because of the tapered end being closer to the coals.

I don't have similar results from ribs, so I have to believe it's the cut that resulted in the uneven cook.

Also I probably overdid the rub, although I believe I stayed within the 1T/lb ratio recommended.  Parts of the roast were salty.  But overall the result was delicious.

Next time I would perhaps try to just cook it horizontal on the rack instead of hanging, if the piece was as tapered as this was.

Otherwise another great grill on the BarrelHouse Cooker!