Beef Tenderloin for New Years Day. Need advise

[skinnyt]

I'm going to be smoking a 4 lb tenderloin. I know to take it off when the internal temp is about 135 deg. 

I've read where you need to wrap it in bacon to keep it from drying out. Should I do this?

 

[themule69]

I would do a reverse sear on it. Remember 135° will probably finish at 145°.

Happy smoken.

David

 

[demosthenes9]

If you want a consistent edge to edge color like this:

prime_rib.jpg

• demosthenes9
• Nov 24, 2014

Smoke at 225 to 250ish.   For a crispier external crust, do a reverse sear at the end.

If you want it more done around the edges with some color in the center like this:

Prime%20Rib%20-%20Copy.jpg

• demosthenes9
• Dec 26, 2014

Smoke at 325ish or higher.

There's no need for the bacon in terms of juiciness.  That said, wrapping in bacon will give it a nice flavor. 

(Yeah, the pics are of a PR instead of a tenderloin, but they still illustrate the point.)

 

[foamheart]

 
If you want a consistent edge to edge color like this:

prime_rib.jpg

• demosthenes9
• Nov 24, 2014

Smoke at 225 to 250ish.   For a crispier external crust, do a reverse sear at the end.

There's no need for the bacon in terms of juiciness.  That said, wrapping in bacon will give it a nice flavor. 

(Yeah, the pics are of a PR instead of a tenderloin, but they still illustrate the point.)

That first plate, makes my mouth water!  I just brought in the house to cool, another load of "Double smoked andouille", and you still made my mouth water. That is a beautiful shot! 

I would never be able to do that in a smoker, believe me I have tried. Heck I have even tryed my own dry aging before.

The best I have found was to smoke it about 120 /125 IT, rest it, slice, and drop that baby on the grill for about 1.5 to 2 mins per side. Thats the best I have done with a Beef tenderloin. A side of ground horse raddish, and some kind of fresh hot crusty bread (sopping is allowable when the meat is of that quality).

 

[demosthenes9]

 
That first plate, makes my mouth water!  I just brought in the house to cool, another load of "Double smoked andouille", and you still made my mouth water. That is a beautiful shot! 

I would never be able to do that in a smoker, believe me I have tried. Heck I have even tryed my own dry aging before.

The best I have found was to smoke it about 120 /125 IT, rest it, slice, and drop that baby on the grill for about 1.5 to 2 mins per side. Thats the best I have done with a Beef tenderloin. A side of ground horse raddish, and some kind of fresh hot crusty bread (sopping is allowable when the meat is of that quality).

Foam, you shouldn't have any trouble getting a PR to look like that.  It's easy.   Follow Bear's step by step for PR (http://www.smokingmeatforums.com/t/110433/prime-rib-new-best-ever  ) and you'll get the nice edge to edge color.  Pull about 10 degrees sooner, let rest and then reverse sear if you want a crust on the outside.