Beef Tenderloin for New Years Day. Need advise

Discussion in 'General Discussion' started by skinnyt, Dec 31, 2014.

  1. I'm going to be smoking a 4 lb tenderloin. I know to take it off when the internal temp is about 135 deg. 

    I've read where you need to wrap it in bacon to keep it from drying out. Should I do this?
  2. I would do a reverse sear on it. Remember 135° will probably finish at 145°.

    Happy smoken.

  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    If you want a consistent edge to edge color like this:

    Smoke at 225 to 250ish.   For a crispier external crust, do a reverse sear at the end.

    If you want it more done around the edges with some color in the center like this:

    Smoke at 325ish or higher.

    There's no need for the bacon in terms of juiciness.  That said, wrapping in bacon will give it a nice flavor. 

    (Yeah, the pics are of a PR instead of a tenderloin, but they still illustrate the point.)
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That first plate, makes my mouth water!  I just brought in the house to cool, another load of "Double smoked andouille", and you still made my mouth water. That is a beautiful shot! 

    I would never be able to do that in a smoker, believe me I have tried. Heck I have even tryed my own dry aging before.

    The best I have found was to smoke it about 120 /125 IT, rest it, slice, and drop that baby on the grill for about 1.5 to 2 mins per side. Thats the best I have done with a Beef tenderloin. A side of ground horse raddish, and some kind of fresh hot crusty bread (sopping is allowable when the meat is of that quality).
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Foam, you shouldn't have any trouble getting a PR to look like that.  It's easy.   Follow Bear's step by step for PR (  ) and you'll get the nice edge to edge color.  Pull about 10 degrees sooner, let rest and then reverse sear if you want a crust on the outside.

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