tenderloin

Discussion in 'Beef' started by sizzlnchef, Feb 24, 2008.

  1. sizzlnchef

    sizzlnchef Fire Starter

    any tipson smoking whole beef tenderloin???? please help
     
  2. flash

    flash Smoking Guru OTBS Member

    Just don't over do it. 130-135 Medium Rare. 140-145º Medium.
    Try mojo for a marinade.
     
  3. sizzlnchef

    sizzlnchef Fire Starter

    ok the temps are internal right? and mojo???
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    High heat and just salt (heavily) and pepper on the outside.........350 or so if your smoker can do it, go even higher if you can. Like Flash said, go by the internal temp to tell you when it is done. Let it rest for 20 mins or so before you slice. Keep in mind that the internal temp will probably rise between 7 and 10 degrees while it rests.
     
  5. bertjo44

    bertjo44 Smoking Fanatic

    Sounds goooood. Mojo is a Cuban marinade made from sour orange. You can mix regular orange (fresh juice) and lime to simulate, then add garlic and onion. You can also buy it from most stores in the hispanic section.
     

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