Smoked Filet Mignon

: Have butcher truss/tie the filet. Soap wood chips in hot water for 2 hours before you begin making your fire. Season meat with crushed garlic, salt and pepper. Heat olive oil or lard in large frying pan and sear/brown meat on all sides. This will seal in the juices before smoking. Place some of the soaked chips directly on heated charcoal, saving the remainder. Wrap each fillet in heavy duty aluminum foil leaving the tops of each uncovered. Sprinkle a little olive oil or place thin slices of lard on top of each filet. Put a meat thermometer into one of the filets. Place remainder of wood chips in a packet made from foil, do not enclose completely, leave top of foil packet open. Place filets and wood chip packet on top of grill. Close grill or place grill cover on and cooked meat until desired degree of doneness is reached on thermometer. Approx.

0F for medium rare. Meat should cook in about 20 to 30 minutes. Check often. Let meat cool slightly. Carve into 1/2 inch slices. Serve at room temperature.