Empty My Fridge
Smoked Camel Tenderloin... Never Thought I’d Cook This!
Ingredients
- Whole camel tenderloin · trimmed
- Salt3 tbsp
- Malcom's Gyro Hero Seasoning2 tbsp
- Al Frugoni's Chimichurri seasoning2 tbsp
Instructions
- Trim any silver skin or sinew from the whole tenderloin.
- Season all over generously with kosher salt, then let it rest at room temperature for 30 minutes to 1 hour.
- Preheat a pellet smoker to 275°F.
- After the salt rest, coat the tenderloin with an even layer of Gyro Hero seasoning, then a coat of chimichurri seasoning.
- Place the tenderloin directly on the smoker grate and cook until the internal temperature reaches 125 to 130°F for medium-rare.
- Take it off the smoker and rest for at least 15 minutes before slicing.
- Slice against the grain and serve.
Summarized from HowToBBQRight's video. Watch it for the details.
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