Went to the market looking for my next smoking victim and i came across this whole 4.75 lb beef tenderloin on sale. In the cart it went and the excitement grew for a tasty beef dinner.Here is the loin before the trimming began..Out of the package it came and i started to trim the silver skin and other small pieces of fat from it. To make the smoke easier i cut the loin in two so it fit the rack easier.Here is the trimmed loin after the silver skin was removed. Note the top left piece is folded with the small tail tucked up against the larger end. I did this to help make the two pieces of loin closer to the same thickness...trying to get them to cook at the same rate. I secured the tail to the lager end with some wood skewers to keep it in place during the smoke...i wished i had butchers string but the skewers worked fine.I kept the seasoning simple... sprinkling both sides with garlic powder..onion powder...and hand ground black pepper.
I preheated the Mes to 240...filled the A-Maze-N with hickory...lit both ends and let the smoke begin.
I smoked the beef until i hit a IT of 122* ...going for a rare tenderloin treat !!!
When the loin hit 117 i lit my gas grill and heated that baby up as hot as i could get it...because when the meat hit 122* this loin got a quick reverse sear on the grill. It only stayed on the grill long enough to brown up the outside...hoping to seal in some juices.
I tented the loin for 30 minutes and let the cutting begin...note the bowl of juices top right..i drained this off the platter before cutting...wow what a taste treat to top the beef with!!! This loin was like cutting butter...excellent smoked flavor and rare just like i love good beef.Warning... Bear View!!! Look away if you don't like rare beef...lol
It was told to me years ago ...you can take rare out of beef but you can never put it back in.
Al's wife would be in heaven right here...
Thanks for checking out my Q-view.....Len