Smoked Beef Tenderloin Q-View

Discussion in 'Beef' started by dirtworldmike, Mar 22, 2011.

  1. Chef Willie's Smoked Beef Tenderloin Q view looked so gooood,I thought I'd give it a try.

    I basically just copy catted Chef Willie's  Q-View step by step and it turned out Great !!!   I'm not very creative so a big thanks to Chef Willie for sharing  a winner !!

    The Details:

    Rubbed with sea salt,black pepper garlic & onion powder and just a little Old Bay. (I put that S--- on everything LOL).

    Didn't have any thick woosy sauce, so I had to use the cheep thin crap my wife gets at the Dollar Store.

    Smoked @ 250-255 with just two chunks of cherry wood. Pulled when IT was 136  (Total time 2 hrs.- 45 mins.)  Let rest for only 30 mins.

    Couldn't  let it rest any longer. Me and the boy were HUNGRY!! 

    Nuff said  Here's the Q.  Hope you enjoy.

    2.5 lb. tenderloin hog tied (didn't want it to get away) 


    Tied up and Rubbed up.


    Can you see it in there ??.


    Nice juicy and very tender. Maybe just a tad,,,, rare for me. Next time I think I'll take IT to 140.


    That's a hasselback potato and mac & cheese 

    Last edited: Mar 22, 2011
  2. That's a great looking loin right there [​IMG]  The finished plate looks excellent...Thanks for the q-view  [​IMG]
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, I'd take a plate of that...
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh that looks great. I like it rare. I would have pulled it at 128-130.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    El Perfecto !!!!

    Nice job, Mike!


    Testing Edit feature.
    Last edited: Mar 23, 2011
  7. eppo

    eppo Meat Mopper

    That looks awesome!!!

    Your giving me idea's. I'm not that knowledgeable as to all of the cuts of meat. Isn't that where Filet Mignon comes from? about how much would i look at spending on a piece of meat like that?

  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks awesome from here. Done just right for me too
  9. chef willie

    chef willie Master of the Pit OTBS Member

    Yep, thats FM....and can be real spendy but what a treat. They can run 10+ a pound depending on the grade of the meat. But keep an eye out at places like Sams Club or maybe WalMart. If they get near the pull date you can catch a deal.
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Al, that's close to being a cannibal....lmao
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Al is a bloodthirsty savage!!!   [​IMG]

  12. chef willie

    chef willie Master of the Pit OTBS Member

    Looks awesome Mike, nice job on the hogtie. Thanks for the mention, I'm honored. It's not often, if ever, I inspire anybody <grin>......
  13. eppo

    eppo Meat Mopper

    About how much am I looking at per pound? Is that fillet meat? Need to do some research on cuts of meat.
    That looks soo good!

    Sent from my SCH-I500 using Tapatalk
  14. chef willie

    chef willie Master of the Pit OTBS Member

    I'm thinking might be something with that Florida water....after seeing his Missus attack that hambone <grin>
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    In the water???

    Making me wonder just where that Lagoon was that "the creature from the black lagoon" lived.

    Next Al will be posting a "Cold Smoked Prime Rib".  


  16. tyotrain

    tyotrain Master of the Pit

    Man O Man that looks good.. nice job[​IMG]
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Backs up to Als back...

    If it ain't still moooing it is overcooked...

    That's what my dear old mum used to say and I agree.

      Have a great day!!


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