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Old 05-23-2018, 09:24 AM   #1
Pope & Young
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Join Date: Oct 2006
Location: Aledo
Hunt In: Shackleford Co.
Default Beef tenderloin on the smoker?

I have a family gathering coming up and I want to try a beef tenderloin on the smoker. I don't usually try something new when company is coming but I don't want to experiment beforehand on $90 piece of meat. From what I have gleaned on the internet, low and slow is not the best option since it does not have the fat content of a brisket. Most recommend 300 degrees for about 45 minutes until it is 140* in the center. My questions - some recipes just call for salt and pepper, others use some type of mop sauce. (not BBQ sauce). I'm thinking about using just lump oak charcoal - don't want to overwhelm it with smoke. Any tips from the experts would be appreciated.
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