First beef tenderloin

Discussion in 'Beef' started by chestnutbloom, May 16, 2014.

  1. chestnutbloom

    chestnutbloom Smoking Fanatic

    Local supermarket has it on sale so time to try a beef tenderloin roast.


    Gave it a trim, then folded it over and tied it up as best I could....


    Sprinkled on some Montreal Steak Seasoning, wrapped it up in plastic and into the fridge....


    My thoughts are 225F until it reaches an IT of 135. When it's done do I cut the string off?

    Thanks for looking!   -Rich      [​IMG]
     
  2. flgatorguy87

    flgatorguy87 Fire Starter

    Sounds like a plan. I'd leave strings on, and then blast it on a screaming hot cast iron pan after you've smoked it to your liking. Strings removed before carving.
     
    demosthenes9 likes this.
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Agreed.  Good plan, though a reverse sear would be mighty tasty as well though you'd want to pull the loin at 120-125 and then do the sear.  F cast iron isn't available, a very hot grill is another option.
     
    Last edited: May 17, 2014
  4. chestnutbloom

    chestnutbloom Smoking Fanatic

    What about searing it before I smoke it? Either way I have a hot grill available.....
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Last edited: May 17, 2014
  6. chestnutbloom

    chestnutbloom Smoking Fanatic

    Reverse sear it is....Thank you! I'll be sure to include pics when I get going....
     
  7. chestnutbloom

    chestnutbloom Smoking Fanatic

    All set to go, alongside a stuffed pork roast. Gonna run close to 225F and pull at 125F IT, then sear it on the grill....


    Updates to follow!      [​IMG]
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin great so far !

    :popcorn
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yep yep.    Just be sure to keep a close eye on the temp probes as those loins will cook much faster than many people think.
     
  10. chestnutbloom

    chestnutbloom Smoking Fanatic

    Thank you! I'm on it like a duck on a junebug....[​IMG]
     
  11. paulharding

    paulharding Fire Starter

    That looks nice I bet it will be very good.
     
  12. chestnutbloom

    chestnutbloom Smoking Fanatic

    Pulled from the mes30 and onto my 4-burner gas grill on high....    [​IMG]


    Took it to 130 IT and here it is resting.....


    Be back with a sliced pic in a bit!!!!    [​IMG]
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job Rich, very nice ! :drool That is gonna be tasty.... Can't wait to see er sliced ! Thumbs Up
     
  14. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    [​IMG]

    That looks TASTY !!!!     I also can't wait to see it sliced.  Hurry the heck up over there  !!!!!!
     
  15. chestnutbloom

    chestnutbloom Smoking Fanatic

    Lol! Ok here it is sliced....



    Can't think of anything I will do different next time. Everyone's advice was right on. Definitely getting another while they are still on sale!!!

    Thanks All......[​IMG]
     
    demosthenes9 likes this.
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Damn man, perfect smoke ! Very nice !! :2thumbs:
     
  17. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Congrats on the very successful smoke  !!  That looks mouthwateringly delicious.    Just an FYI, but you can use the exact same method for Prime Rib (Whole ribeye loin) as well as for NY Strip loins.   While at it, works for Top, Bottom and Eye of round roasts and Sirloin / Sirloin Tip roasts as well.
     
    Last edited: May 17, 2014
  18. chestnutbloom

    chestnutbloom Smoking Fanatic

    Thank you kindly!
     
  19. chestnutbloom

    chestnutbloom Smoking Fanatic

    That's great to know since I'm the beef-eater of the house.... thank you! -Rich
     
  20. flgatorguy87

    flgatorguy87 Fire Starter

    I use the same technique on my pork tenderloin. I pull at about 137* and then sear hard and let it carry over to 145*. Beautiful rose pink inside.
     

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