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[LTS]

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

[Bentley]

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.

[Trooper]

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.

[Bentley]

I think 110°IT is before sear...

[TLK]

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.

[bregent]

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.

[LTS]

I think 110°IT is before sear...

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