Smoking a Beef Tenderloin with Qview! Wish me luck!

atomicsmoke

Master of the Pit

OTBS Member

Apr 3, 2014

4,313

1,235

Toronto, Canada

• Sep 23, 2014

• #21

Great smoke.

 

mneeley490

Master of the Pit

OTBS Member

SMF Premier Member

Jun 23, 2011

3,772

2,245

Everett, WA

• Sep 23, 2014

• #22

Wow, that looks really, really good. Nice job!

When I do tenderloin (which isn't often considering the cost) I always remember a tip I got from Alton Brown.

Measure 1/3 up the loin from the skinny tip, and cut almost all the way through. Then tuck it back under the large side and tie off with twine. This makes the loin more symetrical, gives more even cooking, and there is no waste!

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Sep 23, 2014

• #23

I absolutely didn't need to see that as hungry as I am!

 

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Sep 25, 2014

• #24

cardsfan said:

Beef tender 6.jpg

• cardsfan
• Sep 21, 2014

I won't pretend to be the professional that some are on this site. I have done my fair share of smoking, but am still just a baby compared to a lot of pros on this site. That is why I love this site so much. However, out of all of my smokes, this one may have just finished in the top 3!! WOW!!! This was amazing!! Me, my wife, and my son demolished it quickly, and were ready for more!! I will definitely be doing this again!! Smoke on brothers.......smoke on!!

Click to expand...

Someone's signature tag is "I aint competing, I'm just eating!" I think it might be "noboundries." I totally agree with that statement, I cook what myself and my family want to eat. Again, great smoke!!! I'm glad your family loved it as well...

 

cardsfan

Smoke Blower

Original poster

Thread starter

Jul 2, 2010

134

204

Denver, CO

• Sep 25, 2014

• #25

mneeley490 said:

 
Wow, that looks really, really good. Nice job!

When I do tenderloin (which isn't often considering the cost) I always remember a tip I got from Alton Brown.

Measure 1/3 up the loin from the skinny tip, and cut almost all the way through. Then tuck it back under the large side and tie off with twine. This makes the loin more symetrical, gives more even cooking, and there is no waste!

Click to expand...

That is a good tip! However, my wife likes her beef a little more on the medium side, so it always works out. The smaller end is cooked more to her liking, and the rest more to mine:-)

 

lmanke

Newbie

Oct 5, 2013

1

10

• Nov 28, 2014

• #26

Hey cardsfan
This thread inspired me to do my first tenderloin as well. Did the rub last night and will be smoking a 7 lb loin (had to cut in half) today.
Curious how long you smoked it at 220 degrees before finishing it off on the grill...?
3 or so hours or how long?

Also, you didn't have to grill it to long to get it to an internal temp of 130 deg right?

Thanks again and hope y'all had a great thanksgiving!

 

smokeymoake

Meat Mopper

Oct 21, 2014

174

32

Buffalo, NY

• Nov 28, 2014

• #27

Looks great! I just did one the other day. Great!