Smoked Beef Tenderloin (On Sale)
Due to normally high prices, this will be only the third time I’ve ever made Beef Tenderloin in my Lifetime!!
So the normal $17.99 price was reduced to $7.99, so we couldn’t resist the treat, and this one came in at just under 7 pounds.
Instead of cutting it in two pieces & jamming them into one pan, I decided to curl it on a wire rack in a pan on it’s side, so it could sit in there without the sides touching.
I like to do this because the Smoke can still get in between & underneath, and it also won’t be sitting in any fat or juices.
Then, just like I do with my Prime Ribs, I coated it with Lea & Perrins Bold, CBP, Onion Powder, and Garlic Powder.
Then I put it in the fridge uncovered at 8 AM for a Noon Smoke.
Also put 4 Ears of Sweet Corn in 2 vacuum bags in Sous Vide Supreme @ 183° for 1 Hour.
Smoking Schedule:
11:15—Pre-heat MES to 220° and fill my 1 1/2 rows of my AMNS with Apple Dust & light one end.
12:00—Put Pan of Meat on Rack #2 of my MES, and my AMNS on the right end of the bottom rack (pull chip dumper out 2”).
2:00—-Wipe Maverick Meat Probe with alcohol wipe & insert into thickest part of Meat——IT is now 106°
2:15—-IT 113°
2:30—-IT 117°
2:45—-IT 124°
3:00—-IT 129°
3:15—-IT 134°
3:30—-IT 136°—-Open Door until Heat gets down to 150°.
3:45—-IT 138°—-Open Door until heat gets down to 110°.
3:50—-IT 139°—-Cover with foil & bring into kitchen.
4:15—-Slice enough for the two of us, add Sweet Corn & some of Mrs Bear’s Roasted Red Taters.
Take final Pics & Eat.
After eating I cut the rest up in small steaks, and packed it all into 5 Vacuum Bags, double sealed for 5 Sous Vide Re-heated meals for Mrs Bear & Myself. I froze 4 of them & kept one pack in the Fridge for a Very Near Future Supper.
Thanks for stopping by,
Bear
6.87 pound Beef Tenderloin @ $7.99 on sale:
On Wire cooling rack in pan, seasoned & ready for Smoker:
Apple Dust in AMNS & starting to smoke:
4 ears of Sweet Corn in Sous Vide Supreme rack:
All done & ready to remove to Kitchen:
Slicing just enough for Supper for 2:
Bear's first helping:
Leftovers packed in 5 Vac Packs for 5 future Sous Vide Meals:
Due to normally high prices, this will be only the third time I’ve ever made Beef Tenderloin in my Lifetime!!
So the normal $17.99 price was reduced to $7.99, so we couldn’t resist the treat, and this one came in at just under 7 pounds.
Instead of cutting it in two pieces & jamming them into one pan, I decided to curl it on a wire rack in a pan on it’s side, so it could sit in there without the sides touching.
I like to do this because the Smoke can still get in between & underneath, and it also won’t be sitting in any fat or juices.
Then, just like I do with my Prime Ribs, I coated it with Lea & Perrins Bold, CBP, Onion Powder, and Garlic Powder.
Then I put it in the fridge uncovered at 8 AM for a Noon Smoke.
Also put 4 Ears of Sweet Corn in 2 vacuum bags in Sous Vide Supreme @ 183° for 1 Hour.
Smoking Schedule:
11:15—Pre-heat MES to 220° and fill my 1 1/2 rows of my AMNS with Apple Dust & light one end.
12:00—Put Pan of Meat on Rack #2 of my MES, and my AMNS on the right end of the bottom rack (pull chip dumper out 2”).
2:00—-Wipe Maverick Meat Probe with alcohol wipe & insert into thickest part of Meat——IT is now 106°
2:15—-IT 113°
2:30—-IT 117°
2:45—-IT 124°
3:00—-IT 129°
3:15—-IT 134°
3:30—-IT 136°—-Open Door until Heat gets down to 150°.
3:45—-IT 138°—-Open Door until heat gets down to 110°.
3:50—-IT 139°—-Cover with foil & bring into kitchen.
4:15—-Slice enough for the two of us, add Sweet Corn & some of Mrs Bear’s Roasted Red Taters.
Take final Pics & Eat.
After eating I cut the rest up in small steaks, and packed it all into 5 Vacuum Bags, double sealed for 5 Sous Vide Re-heated meals for Mrs Bear & Myself. I froze 4 of them & kept one pack in the Fridge for a Very Near Future Supper.
Thanks for stopping by,
Bear
6.87 pound Beef Tenderloin @ $7.99 on sale:
On Wire cooling rack in pan, seasoned & ready for Smoker:
Apple Dust in AMNS & starting to smoke:
4 ears of Sweet Corn in Sous Vide Supreme rack:
All done & ready to remove to Kitchen:
Slicing just enough for Supper for 2:
Bear's first helping:
Leftovers packed in 5 Vac Packs for 5 future Sous Vide Meals:
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