Beef Loin

Discussion in 'Beef' started by ravenclan, Dec 11, 2009.

  1. getting ready to smoke a beef loin tonight, its 14 pounds of meat not a lot of fat at all on it , my question is should i wrap it in foil or ??????
    not real sure on this because i have'nt done one like this, like i said no fat on this is an understatement.

    thanks for the help !!!
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    When I am smoking a lean piece of meat I like to wrap in bacon. The fat helps keep the meat moist. That being said I havent done a whole beef tender loin but I would prob wrap it in bacon.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'd have to agree with Brian I'd wrap or pin bacon on it to help with moistness I might even inject it.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Is it a loin or tenderloin? Bone in or bonless?
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with the first 2 guys here I would wrap it with bacon and let it go. I would only take it to about 145-150 or so too.
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    For a whole beef tenderloin I like to smoke it between 225-230 until the internal temp on the large end is 140*. A whole tenderloin will run about 7-8 pounds with the larger end measuring about 5-6 inches across and tapering down to about 3 inch on the small end.
     

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