Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
I've smoked about everything from a pig and cow you can imagine, but for some reason I never smoked a beef tenderloin. The choice was about half the price of the prime, so I thought I'd give it a try. Now I'm beating myself for not cooking tenderloin sooner. The meat for super tasty and tender, so for me, the prime is not worth it.
Very easy. I heated up the pellet pooper to 300F using mesquite in my A-MAZE-N pellet smoker. I trimmed away all tendons and silverskin, rubbed the tenderloin with a light coat of olive oil, and gave it a generous dose of Peppered Cow. I plugged in my Maverick, then kicked back while it cooked to 135F (1 hour 20 minutes), a perfect medium rare. We ate the tenderloin with creamy horseradish sauce. OMG, even if I did cook it.
The next morning I got the meat slicer ready to go and cut up the remaining 3 pounds of tenderloin for French dip sandwiches, the favorite of SWMBO.
Very easy. I heated up the pellet pooper to 300F using mesquite in my A-MAZE-N pellet smoker. I trimmed away all tendons and silverskin, rubbed the tenderloin with a light coat of olive oil, and gave it a generous dose of Peppered Cow. I plugged in my Maverick, then kicked back while it cooked to 135F (1 hour 20 minutes), a perfect medium rare. We ate the tenderloin with creamy horseradish sauce. OMG, even if I did cook it.
The next morning I got the meat slicer ready to go and cut up the remaining 3 pounds of tenderloin for French dip sandwiches, the favorite of SWMBO.
