My 1st Beef Tenderloin w/ qView! 6 LBS!

Discussion in 'Beef' started by joopster, Mar 13, 2015.

  1. joopster

    joopster Smoking Fanatic

    I have never done one of these.  How long should I expect on this bad little boy?

    I was going to coat in WORCHESTHSLEKS:JLDKFJ Sauce and some montery steak seasoning - or I can do the ole SPOG.  Any suggestions?
  2. b-one

    b-one Smoking Guru OTBS Member

    Worc sauce and SPOG if it were me. The only way I really like tenderloin is crusted with cracked black pepper then sautéed with mushrooms and onions and I dislike MS seasoning.
  3. Nice looking piece of meat

  4. joopster

    joopster Smoking Fanatic

    I will spog this son of a gun.

    How long on the smoke?
  5. smokinadam

    smokinadam Smoking Fanatic

    Hope you cooked it to the temp you like it. I did one last weekend and took about 3 hours at 225 to get to my prefect liking. I'm a med rare guy and it turned out real nice and tender only fallout was I should of seasoned overnight to get more flavor. Hope to see your finished product!
  6. joopster

    joopster Smoking Fanatic

    Cooking it tonight.  

  7. joopster

    joopster Smoking Fanatic

    I have SPOG on the HOG to the left.  The guy on the right I did some MS seasoning - will report back with what is best.

    Planning on a white sauce with mushrooms as well.

    Pepperjack on the cold smoke as we speak.  I also have brats and a big ole ham to do this weekend.
  8. Looks great, sounds like a busy weekend

  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    "Primum non nocere"
    The blessing and the curse of beef tenderloin, in my opinion, is the ease of cooking it. It's a blessing because, well, it's easy. It's a curse because it's just as easy to screw it up.
    Since it has almost no fat or connective tissue, it has an extremely subtle flavor and a consistency that's incredibly tender and "buttery".
    In addition, since it has almost no fat or connective tissue, it's flavor can easily be obliterated and it can very quickly go from tender and buttery to dry and grainy.
    Since you asked, what I'd do if I was gonna do a tenderloin for dinner tonight, is a reverse sear. First I'd lightly season it with salt and pepper. Then I'd set my smoker on 225°-250° with light pecan smoke and let go until it hit an internal temp of 125°. Then I'd wrap it in foil and let it rest for about 15-30 minutes.
    Finally, after its nap I'd put a dry cast iron skillet over the highest heat I could muster. Then with the roast in hand, I'd toss a couple tableapoons of butter in the skillet, and immediately put the roast on top of it. I'd let it sear for 30-40 seconds and roll and repeat until I'd seared all sides. The super high heat will immediately brown the butter and the relatively cool meat on top of it will keep it from burning. The result will be a glorious brown crusty sear. And a house full of smoke. 😄
    Anyway that's what I'd do. Whatever you do I'm sure it'll be delicious, that's one beautiful piece of meat.
    Oh and the Latin phrase at the beginning of this post? It's an oath taken by doctors. It's also my mantra for cooking delicate things like tenderloin. It means "First, do no harm".
  10. smokinadam

    smokinadam Smoking Fanatic

    awesome looking prep! Can't wait for final
  11. heubrewer

    heubrewer Meat Mopper

    Those look really good.

    What temp did you smoke them at?

    What wood did you use?

    How did they turn out?
  12. Looking Good

  13. joopster

    joopster Smoking Fanatic

    heubrewer and gary s like this.
  14. joopster

    joopster Smoking Fanatic

    Apple - 2.25 hrs - 235....very good!
  15. Congrats, Looks mighty good,    Nice job        [​IMG]

  16. heubrewer

    heubrewer Meat Mopper

    Nicely done :points:

    I still don't think I could do one, too scared I would mess it up

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