hardwood suggestions for beef tenderloin

Discussion in 'Roll Call' started by steviesmoker, Dec 23, 2015.

  1. For Christmas dinner I'm going to smoke a beef tenderloin in my Okie Joe.  Never done one and I am looking for suggestions on what wood to use.  Thanks.
     
  2. travisty

    travisty Smoking Fanatic SMF Premier Member

    I use Pecan for just about everything myself, its my preferred flavor for beef, pork and chicken. Sometimes ill do a mix of Oak and a fruitwood like peach or cherry for beef. Im doing a brisky for Christmas and planning to use a mix of Oak and peach.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    I always use Oak for cooking heat. I think it's somewhat of a neutral flavor. I put chunks on top of my Oak for about the first 1-1/2 to 2 hours. I usually use Hickory for beef, Cherry for pork and Apple for Chicken. That's my $0.02, Good luck and Merry Christmas
     
  4. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    I like a blend of Pecan and Maple.  I also have used Pecan and Oak.  Both work great IMHO, I just prefer the Pecan and Maple better.

    Smoke ON!

    - Jason
     
  5. b-one

    b-one Smoking Guru OTBS Member

    I like cherry and pecan personally!
     
  6. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    I have not used Cherry for a long time for beef.  I do use Black Cherry quite a bit for Chicken and Pork.  I think I might need to revisit it :)

    Smoke ON!
     

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