In a small bowl, add all of the marinade ingredients together and stir well. Pour the marinade into an aluminum pan with a lid or even a zip lock bag to marinate the beef tenderloin.

Add the trimmed beef tenderloin and marinate in the refrigerator for 24-48 hours, turning occasionally with tongs.

Prep your smoker with wood pellets or wood and heat the smoker to 250-300 degrees f. Remove the beef tenderloin from the marinade and set it on a plate. Let it come to room temperature.

Place a meat thermometer into the thickest part of the tenderloin. Smoke until the meat probe thermometer registers your target temperature. Be aware that the center will be the rarest with the meat on the exterior of the tenderloin getting gradually more cooked.

If you intend on reverse searing the beef tenderloin, pull it about 10-15 degrees cooler to account for the heat applied during searing.

120-125 Rare, 130-135 Medium Rare, Medium 138-140, Medium Well 140-145, Well done - Over 145

Remove the tenderloin from the smoker or grill and tent loosely with aluminum foil to rest for 10 minutes.

Slice the tenderloin into medallions and serve with your favorite holiday sides.