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Beef Tenderloin 1st time

post #1 of 11
Thread Starter 
Inspiration for doing the tenderloin in the smoker courtesy of Bearcarver.

Weight: 4lbs
Rub: Texas

Took four hours at a cooking temperature of 200. Pulled at an IT of 138. Let sit covered for an hour then sliced. Everyone loved it.

post #2 of 11

nice ! mmm looks really tasty  Thumbs Up

post #3 of 11

Yes Sir, it looks fantastic!

 

That's my wife's favorite steak!

 

Al

post #4 of 11
Really does look good. Sat for an hour covered in foil.. it was still hot?
Might have wanted that drip pan for my dinner plate. 🤓
Edited by Rings R Us - 8/17/17 at 8:12pm
post #5 of 11

Oh Yeah!!!Thumbs Up

 

Looks Perfect !!:drool---:points:

 

It just doesn't get better than that !!:drool

 

Nice Job!Thumbs Up

 

 

Bear

post #6 of 11
💲
Edited by Rings R Us - 8/17/17 at 8:37pm
post #7 of 11
Thread Starter 
Thanks
post #8 of 11
Looks great, I gotta try that.
post #9 of 11
I found a great article one day when I was learning more about tenderloin cooking.
http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
It's my guide for how to get it even and done without messing up a pricey chunk of meat. Lol it relates to low and slow too.
Edited by Rings R Us - 8/19/17 at 10:24am
post #10 of 11
Thread Starter 
Excellent read. http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
Thanks
post #11 of 11
Quote:
🤓
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