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Beef Tenderloin

post #1 of 10
Thread Starter 

Picked up a nice tenderloin, decided to give it a go...


Trimmed (carefully, as there wasn't much fat to begin with)


Did a relatively mild injection of dark beer, beef broth, Worcestershire, pepper, onion & garlic powder then let it rest in beer/beef broth for 3 hrs in the fridge. (Gratuitous shot of the Tri-Tip I did with it). Tenderloin is on the R side.


 Loosely wrapped them in bacon and light sprinkle of basic rub. No salt added. Between broth, Worcestershire, and bacon, I didn't want to over-salt this beautiful piece of meat.

Smoked in cherry AMNPS low and slow; started it smoker temp 180 then slowly bumped it up each hour for first 3 hrs until IT of 110, then bumped up the last hour until it arrived at 120, then reverse seared for final few degrees,(128'ish). Pulled and wrapped in foil w/ some broth and a towel to rest for an hour and......


Pure...Butter!  I've managed a couple of nice Tri-Tips using this recipe/approach but this was definitely the best success I've accomplished so far. 

Edited by Sin City Smokin - 7/27/15 at 4:22pm
post #2 of 10
Thought at first you'd taken the filet to an internal temp of 190°. I was about to report you to the authorities until I saw the pics.
post #3 of 10
Thread Starter 

:77:...and you'd be completely justified in doing so. :police2:   But no...I was just dyslexic and crossed my #s.  

post #4 of 10

D​ang i say :points:to you on this smoke looks awesome... and congrats on making the carousel. 

post #5 of 10

:points:that looks awesome! Makes me hungry! 



post #6 of 10

Yep, that looks amazing!

post #7 of 10
Great looking smoke! My mouths watering!
post #8 of 10

That look awesome !  I godda try that



post #9 of 10
Looks tasty to me!
post #10 of 10

Man , those look good . I commend you , and I give :points:


Being a confirmed Meatatarian and being poor just don't match... I need PROTIEN :deadhorse:


Have fun and . . .

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