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Author Topic: Beef Tenderlin  (Read 890 times)

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LTS

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Beef Tenderlin
« on: September 14, 2017, 01:41:05 PM »
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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Bentley

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Re: Beef Tenderlin
« Reply #1 on: September 14, 2017, 03:14:04 PM »
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.
« Last Edit: September 14, 2017, 03:25:17 PM by Bentley »
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Trooper

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Re: Beef Tenderlin
« Reply #2 on: September 14, 2017, 03:19:50 PM »
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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Bentley

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Re: Beef Tenderlin
« Reply #3 on: September 14, 2017, 03:24:22 PM »
I think 110°IT is before sear...
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TLK

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Re: Beef Tenderlin
« Reply #4 on: September 14, 2017, 03:30:18 PM »
Quote from: Trooper on September 14, 2017, 03:19:50 PM

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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bregent

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Re: Beef Tenderlin
« Reply #5 on: September 14, 2017, 04:45:37 PM »
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.
« Last Edit: September 14, 2017, 04:47:52 PM by bregent »
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LTS

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Re: Beef Tenderlin
« Reply #6 on: September 14, 2017, 05:31:37 PM »
Quote from: Bentley  on September 14, 2017, 03:24:22 PM
I think 110°IT is before sear...

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