Drunk and Dirty Tenderloin

At least 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients with 1/2 cup water in a lidded jar. Place the tenderloin in a plastic bag or shallow dish and pour the marinade over the meat. Turn the meat occasionally if needed to saturate the surface with the marinade. Do not marinade more than 6 hours or meat will get too salty.

Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.

Remove the tenderloin from the refrigerator and drain the marinade, reserving it. Cover the tenderloin thoroughly with the black pepper first, then the white pepper. Let the tenderloin sit for 30 minutes.

Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat, pour the other half of the marinade into another saucepan and stir in the oil. Bring this mop mixture to a boil over high heat and boil for several minutes. Keep the mop warm over low heat.

Warm a heavy skillet over high heat. Sear the meat (without oil) on all sides, about 30 seconds per side and ends. Transfer the tenderloin to the smoker and cook for 1 1/2 to 2 hours, mopping every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker. The meat is ready when the internal temperature reaches 140 F to 145 F. Be careful not to overcook since tenderloin is best rare to medium-rare.

To make the sauce, bring the reserved portion of marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth. Slice the tenderloin and serve topped by spoonfuls by the sauce.