Full Beef Tenderloin

[Blutch]

Looking for advice on cooking a complete beef tenderloin for t-giving dinner.

Should I just slice it and cook steaks? Slow smoke or grill?

Any advice would be appreciated - B.

 

[Al Czervik]

http://www.bbq-brethren.com/forum/showthread.php?t=148106

 

[Gore]

http://www.bbq-brethren.com/forum/showpost.php?p=1538088&postcount=60

 

[Arlin_MacRae]

Hey Blutch, back for your biennial visit? :mrgreen:

There are tons of posts here on large cuts of beef. Having done those both ways I'd have to say cook it like a roast and slice it when it's medium rare. Oh my... Of course the steak method doesn't suck either.

Arlin

 

[Blutch]

Arlin - LOL!! You got me pegged! After I posted I found a couple of good threads. I should have searched before posting. My bad. I'm out of practice. Thanks B

 

[Grain Belt]

Olive oil, fresh cracked pepper, sea salt.
Weber kettle, heaping chimney of blue or lump dumped on one side
Sear all sides and then indirect until 125 to 130, rest for 10 minutes
or
Cook indirect until 115 and sear until internal is 125-130 and rest.

Makes for good eating. Also you may want to tie the thin end to itself with twine to make the roast an even thickness