- 6 pounds Beef Tenderloin Roast trimmed of fat and silver skin (according to the illustrations below), tail end tucked and tied at 2-inch intervals
- 1/8 teaspoon(s) Salt to taste
- 1/8 teaspoon(s) Pepper to taste
- 2 tablespoons olive oil
About 1 hour before grilling, set the tenderloin on a cutting board or rimmed baking sheet and rub with the salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.
About 25 minutes before grilling, open the bottom grill vents. Using a chimney starter, ignite about 2½ pounds charcoal briquettes (1 large chimney, or 6 quarts) and burn until covered with a layer of light gray ash, about 15 minutes. Empty the coals into the grill and build a two level fire by arranging the coals to cover one half of the grill, piling them about 3 briquettes high. Set the wood chunks on the coals. Position the grill grate over the coals, cover the grill, and heat the grate until hot, about 10 minutes (the grill should be medium-hot; you can hold your hand 5 inches above the grill grate for 4 seconds). Scrape the grill grate clean with a grill brush.
Uncover the tenderloin, coat with the olive oil, and sprinkle all sides with the pepper. Place the tenderloin on the hot side of the grill directly over the coals. Cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, a total of 8 minutes. Move the tenderloin to the cooler side of the grill and cover, positioning the lid vents over the tenderloin. Cook until an instant-read thermometer inserted into the thickest part of the tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.
Transfer the tenderloin to a cutting board, tent loosely with foil, and let rest 10 to 15 minutes. Cut into ½-inch-thick slices and serve.