I know, you seen this before, but its so good, so easy, so inexpensive and makes such a pretty plate.
Shamefully heres some of my previous attempts:
So tonights will be basically the same......
Seperate the two two pieces of meat, you always get two tenderloins to a pack. Look before you buy, sometimes they fill the bag with bits & pieces, thats no good!
Then rinse, pat dry and remove the silver skin. One of the above threads shows how.
I usuallytie up or truss the muscle to help it hold its shape and to try and keep a uniform size. Again shown on one of the above threads.
After removal you are ready to rub. Any rub you like. All I use is Ancho Chili pepper, salt, and some garlic. Then I roll up in plastic wrap and allow to set in the reefer a day or two.
Smoker, close the vent and turn on high.
Remove the plastic wrap, and re-rub and this time add brown sugar for that nice candy coating. Well it holds all the moisture in the meat and it offsets the earthy mild pepper with a touch of sweet when finished.
Reduce smoker to 200 degrees.
Throw on the smoker and walk away for 1 hour.
Where is the pictures? Ok Ok..... No sense warming that MES40 for a tenderloin.
I used appple hickory. I used wetted chips. Its that delay time till smoke starts that better allows the meat to come up to the low end of the premium absorption temp. Remmeber 100 to about 140 IT applies the best smoke.
So when it comes out, let it sit to redistribute juices. And slice.
One tenderloin will feed four adults or 1 1/2 teenage boys who had an afternoon snack. LOL
And the Bear-View!
Store bought rolls, I have other things going on right now...LOL
Clean, remove silverskin, rub, wrap, in the reefer.
Next day, start the smoker, remove the plastic, rub with sugar (not the plastic the meat).
Throw it in the smoker, walk away.
Return in an hour, probe and check smoke, adjust the IT.
Pull at 145 IT, rest and slice.
Great inexpensive meal, and wonderful sandwiches the next day!
I post these in case someone has not tryed them yet. They are definately are worth a try.
Thanks for checking it out yet even again!