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Lay the tenderloin on a large piece of plastic wrap.
In a small bowl, combine the mustard, garlic, and bourbon. Slather the mixture evenly all over the tenderloin. Wrap in the plastic and refrigerate for 1 hour.
Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper.
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Insert a leave-in meat thermometer into the thickest part of the tenderloin. Place the tenderloin directly on the grill grates, close the lid, and smoke for 60 minutes.
Remove the tenderloin from the grill. Increase the grill temperature to 400℉.
Once the grill is hot, place the tenderloin back on the grill, close the lid, and roast until the internal beef tenderloin temperature reaches 130℉, 20-30 minutes depending on the thickness of the tenderloin. Do not overcook.
Remove the tenderloin from the grill and let rest for 10 minutes before slicing. Enjoy!