beef tenderloin tips

Discussion in 'Beef' started by dank, Nov 25, 2009.

  1. dank

    dank Newbie

    I'm going to be smoking my first beef tenderloin stuffed with crab tommorow and I was wondering about a general cook time to look for. It wieghs just a hair over 7lbs and will have about 2lbs of crab in it. Any tips would be greatly appreciated. I have just gotten into smoking, but I did a venison tenderloin this way the the other week and it turned out great. But it was much smaller than the beef tenderloin, so i dont really know how it would translate. Thanks for the help.
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Well I have not done a big tenderloin like you are doing, so I don't want to give you bad advice, but someone will chime in here and set you on your way. By the way, I see that is your first post. Thanks for joining us here, but you may want to swing over to the roll call section and introduce yourself to everyone here. A little bit about yourself, smoking exp if any and smoker type, and so on. So be patient, someone will come along shortly and help you with this question. Welcome again.[​IMG]
  3. mr mac

    mr mac Smoking Fanatic

    Hi Dank! Glad to have you here! Please stop by the Roll Call section of the forum and gives us a good howdy doo!

    For tenderloin I like to cook to temp versus time. Time can get you in trouble, but quick! Set your smoker to 225 degrees and use whatever smoke wood you like (apple and cherry are great for this cut of beef) and cook to 120-125* for rare, 130-140* for medium rare and 160* for medium though I don't know why anyone would want to take one that far!

    Good luck and give us lots of q-view!

  4. mr mac

    mr mac Smoking Fanatic

    Beat me to it! [​IMG]
  5. dank

    dank Newbie

    Yeah I've got a good digital meat thermometer and planned to go with temp vs. time. but i was hoping for a general time just to give me an idea of when to start it in timeto be through in time for the family dinner.
  6. mr mac

    mr mac Smoking Fanatic

    At 225* you're likely looking at close to three hours to reach rare for a seven pound cut.
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I agree with MrMac, I've done top round roasts to a internal temp of 135° in around 3 hours. running at 225°-250°

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