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Old 07-19-2013, 12:58 PM   #2
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Join Date: 12-27-12
Location: North Aurora, IL

225-250, couple of hrs will give you a nice smoke ring, and shouuld be somewhere in the rare-medium rare neighborhood or better.

I often do those or beef tenerloin (whole) like this, and then rest, slice into 1.5-2" steaks and then cook to order (done-ness) for the guests individually. Everybody's turns out juicy, exactly like they like them with a smokiness that pure grilling can't deliver.

Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
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