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Unread 07-19-2013, 11:58 AM   #2
BB-Kuhn
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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.

DEEEEEElicious.
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