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Beef Tenderloin

Bill-Chicago

somebody shut me the fark up.

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Professor Dickweed
Beleive it or not, never smoked one.

Plenty of pork tenderloins.

Soooo.

How do you all do this cut?

Temps? Wood Preference?

I'll roll it in So Flav Red, but need some feedback.
 
I'll defer to Phil but would think you would do it like he does the prime rib. Brown it on the grill either before or after and slow cook to about 145 -- assuming you like med-rare.

Just don't overcook it - tenderloin doesn't need long cooking time to be tender :D
 
Never did one but would not cook a beef tenderloin the way you do your pork loins. I think you want this thing to be med rare with smoke flavoring and maybe seared over hot coals to finish it off. Cherry or something heavier (hickory, oak, black walnut).
 
heres a twist.

mother in law refused to buy the roast. instead, I got 6 1" steaks. how the fark can I smoke this?
 
Cube it and do Shish-ka-bob's. Heck, show her if she can make it smaller you can go one step smaller. Show her you got the pants.
 
willkat98 said:
heres a twist.

mother in law refused to buy the roast. instead, I got 6 1" steaks. how the fark can I smoke this?

Do the Steaks a couple of hours in smoke then finish on the grill. IMHO I could add to this but it would go off topic in a hurry.
 
Or try this Bill, maybe it'll piss her off. Take all those "steaks" and sew them together with some butchers cord and put them back into the shape of the roast. Then tell her thanks, it'll make it easier to recut once the "roast" is done. LOL
 
2 ways to do tenderloin. Both High heat 280-300. Full loins bring to 130 in the chamber, then onto a hot grill for a secound to char the outside. dont let temps get over 140-145. They continue to cook another 10 degress while resting.

filletsSteaks I used to do on the bottom shelf of the bandera, then onto a hot grill for a few seconds,Then discovered they come out real nice cooking in the BYC hotspot, but last time i put them in the top shelf of the WSM with no water pan. Brought them to 120, then put them right over the coals to med-rare.
 
Thanks Brian and all.
followed your methid the most

2 hours in the smoke, few minutes on the grill

people loved them

Definitely something I'll try again. Smoked tenderloin. hmmmmm
 
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