Normally I take pictures of what I plan on smoking but end up deleting them b/c I don't like how they turn out or forget to take the during and after pictures. So.... I am doing it different so I can force myself to actually post something. I've never done beef tenderloin so I'm giving it a go. I found a steak marinade on the certified angus beef website.
1/2 cup Worcestershire
3 Tbsp balsamic vinegar
1.5 Tbsp dijon mustard
1/2 Tsp pepper
I mixed it up and poured it over the tenderloin and chuck roast. I was supposed to bring the meat up to room temperature prior to putting it on the RecTeq but I was playing fortnite with my kids and forgot. I was able to marinate for @ 20 minutes. This is a trial and error smoke so we'll see. Hopefully I'll remember to post the rest. **edited to say I don't know why but my phone flipped the pictures upside down.
I started off at 250 deg but at the 1 hour mark I bumped it down to 235 deg b/c the internal temp of the fattest part was at 120 deg. I had a couple hours to go and hadn't started the collards yet. Also at the 1.5 hour mark I wrapped the tenderloin in butchers paper. I pulled the tenderloin off 146 deg internal and let it rest. When I pulled it off it had cooked for just a shade under 3 hours. I had more to cook so by the time we started eating I had let it rest for @ 35 minutes. Way longer than I wanted but that's what happens when I don't plan too good.
I saute'd mushrooms and onions. I cooked collards, baked beans and baked potatoes. My southern kids don't like collards so we had to throw some things in there that they would eat.
When I pulled the tenderloin off I cranked up the chuck roast to 290. I didn't want to but like I said this is what happens when I don't plan and get sidetracked. Anywho here are the after pics complements of the Mrs. I was really tender and good. I will definitely do this again.
I'm not a Sweetwater fan but did see this stout and wanted to try it. Not bad.
All praise and glory to Father God for this great meal.
1/2 cup Worcestershire
3 Tbsp balsamic vinegar
1.5 Tbsp dijon mustard
1/2 Tsp pepper
I mixed it up and poured it over the tenderloin and chuck roast. I was supposed to bring the meat up to room temperature prior to putting it on the RecTeq but I was playing fortnite with my kids and forgot. I was able to marinate for @ 20 minutes. This is a trial and error smoke so we'll see. Hopefully I'll remember to post the rest. **edited to say I don't know why but my phone flipped the pictures upside down.
I started off at 250 deg but at the 1 hour mark I bumped it down to 235 deg b/c the internal temp of the fattest part was at 120 deg. I had a couple hours to go and hadn't started the collards yet. Also at the 1.5 hour mark I wrapped the tenderloin in butchers paper. I pulled the tenderloin off 146 deg internal and let it rest. When I pulled it off it had cooked for just a shade under 3 hours. I had more to cook so by the time we started eating I had let it rest for @ 35 minutes. Way longer than I wanted but that's what happens when I don't plan too good.
I saute'd mushrooms and onions. I cooked collards, baked beans and baked potatoes. My southern kids don't like collards so we had to throw some things in there that they would eat.
When I pulled the tenderloin off I cranked up the chuck roast to 290. I didn't want to but like I said this is what happens when I don't plan and get sidetracked. Anywho here are the after pics complements of the Mrs. I was really tender and good. I will definitely do this again.
I'm not a Sweetwater fan but did see this stout and wanted to try it. Not bad.
All praise and glory to Father God for this great meal.
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