Beef Tenderloin.

[bbqshane]

I'm going to try one for the first time. I like medium well, but the wife likes well done. Any tips, internal temp guidance? Plan to use hickory and rub similar to brisket and inject with beef broth.

 

[Rocky Branch BBQ]

Maybe just maybe cooked to a medium (140-145) then a a few minutes rest to keep those juices inside might be something different to try. Probably a little more juicy. But it's your meat, cook it the way you and you wife like it to 150 or 160. Good look and let us know how it turned out.

 

[EricD]

Just an FYI.... Tenderloin is a pretty lean, expensive cut of meat. Anything more than medium and it may not be very tender.
What kind of cooker are you using? I'd cook hot-n-fast. and pull about 135-140 IT and rest to 145.
Enjoy!

 

[diggles]

JMTC, but I would vote against injecting a tenderloin. That is about the best cut from the cow, so you should need to do very little to it to enhance the flavor. Just let the beef flavor come through. Especially if you haven't cooked one before, I'd go easy on the rub too. This is on the complete opposite end of the spectrum from brisket. Doesn't take too long to cook and the rarer the better.

 

[Teleking]

I'm going to try one for the first time. I like medium well, but the wife likes well done. Any tips, internal temp guidance? Plan to use hickory and rub similar to brisket and inject with beef broth.

Med well to well done I would personally not spend the money.

 

[bbqshane]

Thanks guys. I'm using my shirley fabrication reverse flow. I'll see if I can get her to enjoy medium well. If not, I'll leave her some on a bit longer.

 

[Stlsportster]

My FIL used to cook whole tenderloin by doing a quick sear on the Weber to get the crust going and then put it in the oven until 135-140 IT for a nice medium rare after a short rest.

Guessing you could do the same on the Shirley instead of the oven.

 

[Huh? What?]

I smoke mine at 200 to an internal of about 130-135 before resting.

See this thread...

http://www.bbq-brethren.com/forum/showthread.php?t=213609


Result...

 

[Sixeight]

We make them a couple times a month. Usually smoke them for a couple hours staying below 200. Then put them in the oven at 500 F to sear the outside. A little spray with olive oil will help the browning. We pull them at 120-125 for rare to medium rare and let them rest for 20-30 min. Once rested you can cut them into steaks and grill if you need a more well done piece of meat, but with tenderloin it's going to dry out fast. Anything past medium I would save the money and cook something else.

 

[rdstoll]

I've done a few.

Simple "rub" sprinkling Kosher Salt and cracked black pepper.

Smoke at 250* until you hit an internal temp of 120*.

While it's smoking, fire up the kettle and get a good base of coals down.

When tenderloin is at 120* internal temp, switch over to the kettle and let it sear until IT hits 130*.

Pull off the kettle and let it rest in the kitchen for 20 minutes or so under tented foil. You may get a bit more carry-over that will take the IT to 135*.

Slice what you need, wrap the rest and only slice more if you need more.

Enjoy!!

 

[bucko]

IMO tenderloin is tender but not much flavor try wrapping bacon around it then sear on both sides yummy

 

[bbqshane]

Wel, today was the day. I smoked with cherry at 275ish until IT if 130, then seared on each side for about 5 minutes. Turned out perfect medium well on small end, which wife loved, and more medium in middle. I basted with bacon grease, coated with salt and pepper mix, then put the crispy bacon bits I made on at the end. All in all, a great cook and first thing we've eaten with no sauce whatsoever. Thanks for all the tips.

 

[cowgirl]

Wel, today was the day. I smoked with cherry at 275ish until IT if 130, then seared on each side for about 5 minutes. Turned out perfect medium well on small end, which wife loved, and more medium in middle. I basted with bacon grease, coated with salt and pepper mix, then put the crispy bacon bits I made on at the end. All in all, a great cook and first thing we've eaten with no sauce whatsoever. Thanks for all the tips.

Sounds great!!

 

[Titch]

Sounds like you had a win mate

 

[smoke ninja]

Oh yea