Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: LTS on September 14, 2017, 01:41:05 PM
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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
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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.
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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.
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I think 110°IT is before sear...
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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.
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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.
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I think 110°IT is before sear...
That is correct Bently hoping sear will take it to 120-130