OT: Smoked beef tenderloin
- Thread starter Fedexdog
- Start date
I’ve never done a beef tenderloins either but I bet it’s similar to pork. Probably not a lot of fat to render and probably want it closer on rare side than the well done side.
Traeger Smoked Beef Tenderloin – Pellet grill recipe for perfect tenderloin
Traeger Smoked Beef Tenderloin goes on the grill as a long, sort of terrifying raw hunk of meat, to something really incredible.
www.orwhateveryoudo.com
Smoke it low and slow to about 110 degrees internal. Pull it off, get the grill hot, 600-700 if you can and put it back on searing all four sides. I pull it at 125 internal and let it rest a few minutes before slicing. It will gain another 5-10 degrees after you pull it the last time. If pts cool temps you can wrap it in foil for the rest and cover it with a towel to help hold the heat. As far a seasoning I like course salt and Bully’s Steak Dust from the cheese store. BSD has a lot of pepper but very little salt.
Smoking one is basically the same as a reverse sear. Either way, you’ll want to go low and slow up until the internal temp gets around 115. Then put some heat on the outside for a nice crust. It should carry up to mid rare.
Two other tips: 1) use a meat probe (you don’t want to over cook this) & 2) consider making a sauce for it. If you use a skillet for the sear, you can make some great pan sauces with bourbon, beef stock, cream, etc. Try it out - worst case your using A1 which is great too.
Two other tips: 1) use a meat probe (you don’t want to over cook this) & 2) consider making a sauce for it. If you use a skillet for the sear, you can make some great pan sauces with bourbon, beef stock, cream, etc. Try it out - worst case your using A1 which is great too.
I can't get there (temp) with the Weber, so I've always finished the rib-roast in the oven. No matter the method, as long as your internal is 130-135 it's gonna be great. I used to do turkey every year for Christmas, but moved to prime rib about 10 years ago. It's a GREAT Christmas tradition.
My BGE dealer gave me this recipe for rib roast and while it's a little involved, it's impressive. Get about two boxes of course kosher salt. Liberally pepper the roast. Mix the salt and enough water in a bowl to the consistency of a wet snow. Cover the roast 100% about 1/4 inch thick with the salt mixture. I always do this in a disposable pan or a cookie sheet because it's hard to move it and not loose the salt crust otherwise. Smoke it to your desired internal temp. Put the probe in while the salt is wet or at least make a hole to insert a quick read thermometer. The grill temp can be anywhere between 225 and 400 really, your just baking the roast. Meat temperature is all that matters. The salt crust will harden to ceramic hardness. Once the meat is done you will need a hammer to break open the crust. Remove the entire crust and brush away as much salt residue as possible. Put the roast in a pan and cover with your favorite flammable liquor. I use rum but the recipe actually calls for bourbon. It needs to be a minimum of 80 proof, higher is better. Light it on fire. The fire will make a good crust and burn off a lot of the excess salt. It's now ready to slice and serve. I've tried skipping the liquor burn and the roast is too salty. The bourbon/rum gives it a unique flavor.
My mom used to cook pork chops a lot as a kid and she was well done type person. I hated them. Thought I just hated pork chops and loin. First time I cooked pork to 145 was a good day.
Never cooked one and prolly never will... Cannot get over the fear that some poachers in Africa might dupe a meat wholesaler somewhere along the line and I am the one that ends up eating dong.
