Hello
Awesome I found this place (thanks bbq jm) I am going to smoke cook a beef tenderloin this weekend any suggestions ??

Thinking gong to smoke at 225 until IT is 110 ? then sear ?

Going to rub with Montreal steak ?

Help me put dont want o ruin a expensive piece of meat

LTS

Glad to be home at pellet fan

Have always been steaks and grilled.  Not sure I should say more since I have no experience with it roast style, but its me right?  So we know that is not going to make a difference.

I would cut off a steak if feasible, and test cook just like you have posted.  Now, will a 8-12oz. steak be the same as a 3-4lb.(?) roast, well...should give you an idea at that low of a temperature...you should be able to see if it seems 1) to much smoke when taken to that IT and 2) dried out after the sear at that IT.

I'm on the road right now so don't have access to my beef notes.

Mont. steak Seasoning will add a nice  flavor to the outer crust.

I'm thinkin 110f might be a tad on the light side. (rare)

I'll modify this entry later tonight.

I think 110°IT is before sear...

I'm thinkin 110f might be a tad on the light side. (rare)

I tend to agree.  When I reverse sear, I go until IT of 120 then let it rest for 10 or so minutes.  Then on hot grill until IT of 125.

I prefer medium rare for most cuts, but because it's so lean, I like tenderloin on the rare side. I would do a dry brine at least 24 hours before the cook.

I think 110°IT is before sear...

That is correct Bently hoping sear will take it to 120-130