13lbs of Beef Tenderloin

[smokin218r]

 
I can understand kicking yourself, (been there many of times) but I must say it still looks mighty fine to me!

Send it my way. I'll try my best to choke it down. Lol. Looks good!

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

Good learning experience

Thank You Fellas!!

And Happy Belated Birthday Adam!

 

[smokin218r]

 
Beautiful beef!

Disco

Looks good!

Thank you very much Disco and Jay!

 

[hook]

I've said many times that I'm my worst critic. Looks fantastic.

 

[Rafter H BBQ]

Looks tasty to me !

 

[smokin218r]

I've said many times that I'm my worst critic. Looks fantastic.

Looks tasty to me !

Thank you Hook and Justin!

If only they turned out like my first attempt....

IMG_20150925_153326209.jpg

• smokin218r
• Oct 13, 2015

IMG_20150925_153342383_HDR.jpg

• smokin218r
• Oct 13, 2015

 

[one eyed jack]

 
Thank you Hook and Justin!

If only they turned out like my first attempt....

IMG_20150925_153326209.jpg

• smokin218r
• Oct 13, 2015

IMG_20150925_153342383_HDR.jpg

• smokin218r
• Oct 13, 2015

Loving the close up shot. 

I cook a fair number of thick Rib Eye's,  (Around 2 inches thick).  I cook them indirect low and slow to an IT of around 95* then sear them over direct to around 115*.  After a 15 minute rest they always bump up another 8* to 10*.

In my experience it takes constant vigilance to stay on a low temp target and the leaner the meat the critical it is to stay on target.

 

[redheelerdog]

Looks fantastic, don't think any will be wasted.

Nice job

I would Eat That In 2 Seconds.jpg

• redheelerdog
• Oct 16, 2016

 

[remsr]

I'm going out today to pick up one of those 2-3 sec. temp-pins for around $100 so I can avoid over and under cooks. Even with my dibble prob temp reader and my IQ 130 for my WSM and the prob in my Masterbuilt, when I'm smoking more meat than I have probe for there is room for error.
Your first attempt is the way we like our beef but I would have no problem with your second cook either it all looks like good smoked meat to me, yum!
While I am here may I ask a question about resting times?
What is the binifit of wrapping and packing large cuts of meat in a cooler compaired to resting it in a oven with the heat off, or covered on a table?

 

[smokin218r]

I'm going out today to pick up one of those 2-3 sec. temp-pins for around $100 so I can avoid over and under cooks. Even with my dibble prob temp reader and my IQ 130 for my WSM and the prob in my Masterbuilt, when I'm smoking more meat than I have probe for there is room for error.
Your first attempt is the way we like our beef but I would have no problem with your second cook either it all looks like good smoked meat to me, yum!
While I am here may I ask a question about resting times?
What is the binifit of wrapping and packing large cuts of meat in a cooler compaired to resting it in a oven with the heat off, or covered on a table?

Sorry for the long delay getting back......

It's hunting season.

Thanks for the comments and the look.

As far as wrapping, when I do pork butts, I usually try to have them done way earlier then we plan to eat.

Those butts wrapped in foil and a towel in the cooler will stay hot for 4 to 6 hrs.

I've also put pork butts in the oven (no heat) and that has worked well too.

I believe that is the main benefit. Usually my ham eyes or loins I wrap and leave on the counter as we will eat as soon as an appropriate rest is done.

I'm sure others will have more info on it.

My $.02

Thanks!

 

[smokin218r]

 
Loving the close up shot. 

I cook a fair number of thick Rib Eye's,  (Around 2 inches thick).  I cook them indirect low and slow to an IT of around 95* then sear them over direct to around 115*.  After a 15 minute rest they always bump up another 8* to 10*.

In my experience it takes constant vigilance to stay on a low temp target and the leaner the meat the critical it is to stay on target.

Thank You!

I will definitely remember the 8 to 10.

Like I said, I expected a coast, but not that much....

 

[smokin218r]

 
Looks fantastic, don't think any will be wasted.

Nice job

I would Eat That In 2 Seconds.jpg

• redheelerdog
• Oct 16, 2016

Thank you John!

 

[derekslp]

hey smoking218r, I see you're local. I haven't been to Bob's in a while, but am from the area. Food looks great. I just got my MES and will likely be trying something like this soon.

how is Bob's on pricing?

 

[smokin218r]

Bob's usually has great meat. Their prices however are generally a little higher. But it's usually worth it. Thanks for the look!