First beef tenderloin

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chestnutbloom

Smoking Fanatic
Original poster
Feb 4, 2014
328
27
Sarasota, FL
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     
icon_eek.gif
 
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.
 
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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     
icon_eek.gif
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.
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.
 
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Nice job Rich, very nice ! :drool That is gonna be tasty.... Can't wait to see er sliced ! Thumbs Up
 
 
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......
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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.
 
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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.
That's great to know since I'm the beef-eater of the house.... thank you! -Rich
 
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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