2. Cover both sides of the tenderloin heavily with lemon pepper seasonings.
3. Lay the seasoned meat on a foil 'boat.' If you wish a grilled effect omit the foil and lay directly on rack. The foil 'boat' helps maintain juiciness.
4. Cook at a pit temperature of 225 degrees. The longer and slower you cook the meat, the better the flavor.
5. After 20 minutes, begin to check the temperature with a meat thermometer every 10-15 minutes. Overcooking can occur quickly so be careful.
6. When checking meat, 'dab baste' with a mixture of melted butter, fresh lime juice, and freshly squeezed garlic. The proportions of each should vary with the flavor you wish to predominate.
7. Remove the tenderloin at 150 degrees for a medium (pink center) result. Remove at higher or lower temperature depending on degree of doneness desired.
8. Serve, or hold at 120 degrees.
From the March 1987 issue.