Anyone have a good recipe or tips for smoking whole beef tenderloin? Guess I’ve never tried one so giving it a whirl.
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I did one a little while ago, salt and pepper and smoked it to 130 degrees internal temperature and then seared all sides over a hot mesquite fire. Turned out perfect medium rare. Sliced 1" medallions topped with a little garlic butter. Planning on doing another one for Christmas.Originally posted by txwhitetail View Post -
would it make since to sear first then smoke internal temp to 130. searing first locks in juices... however I have never done oneComment
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Did one the other day, smoked it on a pellet low at 175 till internal was 140 then seared it on all sides. Little salt and pepper and thats about it. Turned out really good, very tender and little butter garlic after while resting.Comment
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I tend to sear them first and then smoke to the internal temp I want. I have cooked them both ways, seared first and seared after. IMO it is easy with a tenderloin to overshoot the temp which is why I sear first now. also keep in mind to pull about 5-8 degrees before your target temp as the temp will continue to rise after you pull it.Comment
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That what I do with Beef Tenderloin or Venison Backstraps.... sear it in a HOT cast iron skillet, then smoke to 125-130Originally posted by TexasTealHunter View Post
While it's cooking, do yourself a favor, and make this sauce....
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We do them for Christmas every year. I always season with some sort of rub (I have a home made recipe I follow), wrap in a bacon weave, and skip the sear. I've never gone above 120 internal, usually pull off at 110 or 115, and it ends up at 120 or so.Comment
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Here’s one I do it’s a hit every time around my place !
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