Chef Willie's Smoked Beef Tenderloin Q view looked so gooood,I thought I'd give it a try.
I basically just copy catted Chef Willie's Q-View step by step and it turned out Great !!! I'm not very creative so a big thanks to Chef Willie for sharing a winner !!
Rubbed with sea salt,black pepper garlic & onion powder and just a little Old Bay. (I put that S--- on everything LOL).
Didn't have any thick woosy sauce, so I had to use the cheep thin crap my wife gets at the Dollar Store.
Smoked @ 250-255 with just two chunks of cherry wood. Pulled when IT was 136 (Total time 2 hrs.- 45 mins.) Let rest for only 30 mins.
Couldn't let it rest any longer. Me and the boy were HUNGRY!!
Nuff said Here's the Q. Hope you enjoy.
2.5 lb. tenderloin hog tied (didn't want it to get away)
Tied up and Rubbed up.
Can you see it in there ??.
Nice juicy and very tender. Maybe just a tad,,,, rare for me. Next time I think I'll take IT to 140.
That's a hasselback potato and mac & cheese
Edited by dirtworldmike - 3/22/11 at 6:57pm