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Easter Smoked Beef Tenderloin.

post #1 of 10
Thread Starter 

Im smoking a Beef Tenderloin today for Easter.  I rubbed the tenderloin in Olive Oil and John Henry's Sugar Maple Rub.  I then wrapped the Tenderloin in thick cut bacon and rubbed the Bacon in Strawberry's Grand Champion seasoning.  Here are a few pictures of the prep.  I'll post some more pics once its on the smoker...  I am also smoking some marinaded, spicy Italian sausage above it hoping the drippings will add some more flavor to the Beef.

 

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post #2 of 10
You got a great game plan , brother. I bet that's going to be awesome. I'll be watching for those pix.
Good luck and happy Easter. grilling_smilie.gif
post #3 of 10
Thread Starter 

Here is a pic of the sausage smoking over the tenderloin...  Boy am I hungry!

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post #4 of 10
Looks great!!
post #5 of 10
Awesome photos...salivating here :)
post #6 of 10
Thread Starter 

Finished Product.  A little overcooked...  My Redi-Chek internal temp said 127 when i pulled it off, but once I got it off, i used another therm. and it read 143.... i'll have to remember to pull off at 115 next time.  /shrug

 

 

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post #7 of 10

Looks good man  Thumbs Up  Any sliced pics?

post #8 of 10
Looks real tasty ! Nice job ! icon14.gif
post #9 of 10
Thread Starter 
I didn't get any sliced pics... ppl were hungry and I forgot. There's none left. :-) it was terrific!
post #10 of 10
Quote:
Originally Posted by Meat Maniac View Post

I didn't get any sliced pics... ppl were hungry and I forgot. There's none left. :-) it was terrific!

Yep - know the feeling. Once the food comes out, the pics seem to disappear - same as the food.

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