13lbs of Beef Tenderloin

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smokin218r

Smoking Fanatic
Original poster
Jan 14, 2015
493
146
Minnesota
Hi All!

Haven't posted any cooks in quite a while.......Life.

Been lurking and popping up here and there.

We are having a going away party tomorrow at work for a co-working moving on.

Smoke will be tomorrow but the prep started today.

Basic SPOG and whooshy bath overnight.




I'll update tomorrow with the smoke.

Thanks!
 
I be Watching!!  Sounds interesting.

Never marinated mine. I usually just coat it with Worcestershire to make the POG stick overnight before smoking.

Be Back,

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Bear
 
$8.99 lb for tenderloin is pretty good. We usually can't touch it for less than $18.99 here.
 
Quick update. I removed the loins from the overnight soak.

Added a bit more SPOG.

I am using a blended pellet, Cherry, Hickory and oak.

The smoker we have at work is an MES 40.

Warmed up the smoker and lit both ends of the Amaz'n Tray.

I lit both end due to a relatively short smoke and lots of meat.

Plan is to smoke for two or so hours and reverse sear on a screaming hot grill.

Shooting for med. on these.

Everything went in about 45min ago and will update with the finished product.

Going to eat around 3pm CST.

Ps, this will be pic heavy!!
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PPS, please excuse the condition of the smoker....

I don't know how Bear keeps his so dang clean!
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Thanks again!
 
Here's the verdict.

I was running the smoker at 180-190.

Meat was right around 130-135....

I wanted to sear them to 145....

Checking each piece, and pulling near the 145 mark.

Here was the problem I think.... BTW, just got done eating.....

I put 4 chunks of meat into a foil pan and double foiled the top.

Then placed the two pans into a "warm" oven for a rest....

I believe the external temp of the meat and the oven was too hot of a rest.

These coasted way beyond med.

The flavor was great, the tenderness was there due to the cut, but overcooked....
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Spend this much time to f-up the end sucks!

Here are the pics for the conclusion:




Like I said, smoke and flavor were there, just overdid it by a bit.

Overall everyone enjoyed, just not the performance I was looking for..

Thanks all!!
 
Looks plenty good enough for me!!
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I could easily help get rid of some of that !! 
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I would say though, if you're going to sear after smoking, give it a little more room---Like maybe pull it closer to 120°.

When I want a 142°--144° finish, without searing, I try to pull it around 138°--139°---That 4°--5° is just carry-over after smoking at 220°, without any searing.

Just my 2 Cents,

Bear
 
That looks great. I would have no problems putting some of that away.

Good learning experience
 
I'll take it if you don't want it...that looks great but definitely understand the want to have a cut like that be perfect.
Thank You!
 
Looks plenty good enough for me!!
drool.gif


I could easily help get rid of some of that !! 
icon14.gif


I would say though, if you're going to sear after smoking, give it a little more room---Like maybe pull it closer to 120°.

When I want a 142°--144° finish, without searing, I try to pull it around 138°--139°---That 4°--5° is just carry-over after smoking at 220°, without any searing.

Just my 2 Cents,

Bear
Thanks for the kind words and the info!

I wasn't thinking the carry-over would be quite so much.....

Next time....
 
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