Beef Tenderloin 1st time

[pastafazool]

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.

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• pastafazool
• Aug 16, 2017

IMG_1295.JPG

• pastafazool
• Aug 16, 2017

 

[cksteele]

nice ! mmm looks really tasty  

 

[SmokinAl]

Yes Sir, it looks fantastic!

That's my wife's favorite steak!

Al

 

[Rings Я Us]

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. [emoji]129299[/emoji]

 

[Bearcarver]

Oh Yeah!!!

Looks Perfect !!

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It just doesn't get better than that !!

Nice Job!

Bear

 

[Rings Я Us]

[emoji]128178[/emoji]

 

[pastafazool]

Thanks

 

[jetsknicks1]

Looks great, I gotta try that.

 

[Rings Я Us]

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.

 

[pastafazool]

Excellent read. http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
Thanks

 

[Rings Я Us]

Excellent read. http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
Thanks

[emoji]129299[/emoji]