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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Beef tenderloin on the smoker?
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If you don't want to overwhelm it with smoke, you might want to use lump charcoal and put a few soaked wood chips on the charcoal. I've had great results using this technique. My family and I aren't big on the heavily acrid smoke flavor that some smoked meats have. This method imparts a nice subtle smokiness that provides a hint of the flavor you want without being overpowering. I've been using applewood chips, as the smoke doesn't seem to have the harsh flavors that mesquite can have.
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Originally posted by Slow&Steady View PostIf you don't want to overwhelm it with smoke, you might want to use lump charcoal and put a few soaked wood chips on the charcoal. I've had great results using this technique. My family and I aren't big on the heavily acrid smoke flavor that some smoked meats have. This method imparts a nice subtle smokiness that provides a hint of the flavor you want without being overpowering. I've been using applewood chips, as the smoke doesn't seem to have the harsh flavors that mesquite can have.
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DO NOT BBQ THAT THING!
Season with kosher salt and fresh ground black pepper.
Grill it to 130 internal and then let it rest, covered for 15-20 min. Sauce, not my thing on a piece of meat that good but a fresh chimichurri sauce would be excellent!
Don't forget to pour the pan drippings created during rest period over slices before serving.
Good luck.Last edited by texasbbq; 05-23-2018, 09:38 AM.
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Originally posted by texasbbq View PostDO NOT BBQ THAT THING!
Season with kosher salt and fresh ground black pepper.
Grill it to 140 internal and then let it rest, covered for 15-20 min. Sauce, not my thing on a piece of meat that good but a fresh chimichurri sauce would be excellent!
Don't forget to pour the pan drippings created during rest period over slices before serving.
Good luck.
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I would Sous Vide it. Put some kosher salt on it and a couple of rosemary sprigs then vacuum seal it. Let it cook in 130deg water for 4-8hrs. Take out of bag dry it off, coat with olive oil, some black pepper maybe some more salt. I would then sear over hot mesquite coals for a minute on each side. Make aujus with the drippings. Enjoy
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Originally posted by brrdnk View PostI would Sous Vide it. Put some kosher salt on it and a couple of rosemary sprigs then vacuum seal it. Let it cook in 130deg water for 4-8hrs. Take out of bag dry it off, coat with olive oil, some black pepper maybe some more salt. I would then sear over hot mesquite coals for a minute on each side. Make aujus with the drippings. Enjoy
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Originally posted by brrdnk View PostI would Sous Vide it. Put some kosher salt on it and a couple of rosemary sprigs then vacuum seal it. Let it cook in 130deg water for 4-8hrs. Take out of bag dry it off, coat with olive oil, some black pepper maybe some more salt. I would then sear over hot mesquite coals for a minute on each side. Make aujus with the drippings. Enjoy
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We've done them in the smoker. Smoked it until 120, then seared the outside on the grill. Turned out awesome. We also wrapped one in a bacon weave, that was by far my favorite. I suggest not soaking wood chips because it steams the meat instead of smoking it.
Check out Jeff Phillips book, or website, smoking-meat.com. He has some awesome recipes.
If you try a sous vide, good luck with a chunk of meat that size. Looking forward to hearing how it turns out!
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