This smoked filet mignon is smoked steak at it's finest and unlike the sear first and then cook to the desired temperature method that is often used, I recommend smoking it at low temperature until it reaches the desired temperature then sear it after the cook. This cut is often wrapped in bacon for flavor
Sprinkle approximately 1/8 teaspoon of kosher salt on the top of each steak and place tray of steaks in the fridge for 2 hours.
Remove steaks from fridge (no rinsing required) when they are finished brining.
Wrap a piece of bacon around the outside edge of each steak and secure with a toothpick.
Apply a light coat of olive oil and a light sprinkling of Jeff's Texas style rub to each steak.
Set up smoker for cooking at about 225°F using indirect heat.
Place the meat in the smoker for approximately 1 hour or until the steaks reach an internal temperature of 130°F (medium rare).
Let the steaks cool for about 10-15 minutes then sear the top and bottom of each steak on a very hot grill or in a screaming hot skillet. Leave them in the skillet only long enough to brown the meat. Do not let them burn.
As an option, you can use a handheld torch to crisp the bacon on the outside of each steak as 1 hour isn't quite long enough to do that in the smoker.