Beef Tenderloin (Hickory Smoked for Mother's Day)
Due to normally high prices, this will be only the fourth time I’ve ever made Beef Tenderloin in my Lifetime!!
So this was what they call Australian Grass Fed Beef for $5.99 a pound. We didn’t notice a difference, so that’s fine with me. We got two full Tenderloins.
I cut a piece off of each Tenderloin, from the biggest end, just small enough to fit in a 9” X 11” Foil pan. Then I sliced the rest of the Tenderloins into small steaks for me & Mrs Bear for future Fillet Mignon Dinners.
Prepping:
I bagged & froze everything but the biggest end of the biggest Tenderloin to smoke for Supper.
So I rinsed that 4.3 pound hunk off, and patted it dry.
Then I coated it with Lea & Perrins Bold Steak Sauce, and CBP, Garlic Powder, and Onion Powder.
Then I put the roast on a wire cooling rack, in a Foil Pan.
I do this so the Smoke can still get underneath, and it also won’t be sitting in any fat or juices.
Then I put it in the fridge, covered with plastic wrap, to await the next day Smoke.
Smoking Schedule (Target Supper @ 4PM)
11:00—Pre-heat MES to 220°
11:00—Fill 2 rows of my AMNS with Hickory Dust & light one end.
11:30—Put Pan of Meat on Rack #2 of my MES, and my AMNS on the right end of the bottom rack (pull chip dumper out 2” & rotate 180°).
1:30—-Wipe Maverick Meat Probe with alcohol wipe & insert into thickest part of Meat.
1:30—-IT 113°
2:00—-IT 124°
2:30—-IT 129° Cut heat back to 205°
3:00—-IT 134°
3:30—-IT 136°—-Open Door until Heat gets down to 150°.
3:45—-IT 138°
3:50—-IT 138°—-Cover with foil & bring into kitchen.
4:00—-Slice enough for the two of us, add Potatoes Au Gratin & Green Beans.
Take final Pics & Eat.
After eating I cut the rest up into small steaks, packed it all in Vacuum Bags, and sealed for Re-heated meals for Mrs Bear & Myself. I kept two meals worth in the fridge & froze the rest.
Thanks for stopping by,
Bear
Two Beef Tenderloins (10.64 LBS):
On sale @ $5.99 lb:
Coated with Lea & Perrins Bold:
All Seasoned before over night rest in Fridge:
Two Rows of Hickory Dust, lit one end:
AMNS & Maverick probe in place, waiting for Meat:
Through the looking glass at the start:
Waiting for yard to get dry enough to mow:
Time to Bring Inside:
Slicing 3 Center slices for Supper:
The chosen ones:
Bear's first Helping:
Sliced the rest for future meals:
5 future meals for freezer:
Due to normally high prices, this will be only the fourth time I’ve ever made Beef Tenderloin in my Lifetime!!
So this was what they call Australian Grass Fed Beef for $5.99 a pound. We didn’t notice a difference, so that’s fine with me. We got two full Tenderloins.
I cut a piece off of each Tenderloin, from the biggest end, just small enough to fit in a 9” X 11” Foil pan. Then I sliced the rest of the Tenderloins into small steaks for me & Mrs Bear for future Fillet Mignon Dinners.
Prepping:
I bagged & froze everything but the biggest end of the biggest Tenderloin to smoke for Supper.
So I rinsed that 4.3 pound hunk off, and patted it dry.
Then I coated it with Lea & Perrins Bold Steak Sauce, and CBP, Garlic Powder, and Onion Powder.
Then I put the roast on a wire cooling rack, in a Foil Pan.
I do this so the Smoke can still get underneath, and it also won’t be sitting in any fat or juices.
Then I put it in the fridge, covered with plastic wrap, to await the next day Smoke.
Smoking Schedule (Target Supper @ 4PM)
11:00—Pre-heat MES to 220°
11:00—Fill 2 rows of my AMNS with Hickory Dust & light one end.
11:30—Put Pan of Meat on Rack #2 of my MES, and my AMNS on the right end of the bottom rack (pull chip dumper out 2” & rotate 180°).
1:30—-Wipe Maverick Meat Probe with alcohol wipe & insert into thickest part of Meat.
1:30—-IT 113°
2:00—-IT 124°
2:30—-IT 129° Cut heat back to 205°
3:00—-IT 134°
3:30—-IT 136°—-Open Door until Heat gets down to 150°.
3:45—-IT 138°
3:50—-IT 138°—-Cover with foil & bring into kitchen.
4:00—-Slice enough for the two of us, add Potatoes Au Gratin & Green Beans.
Take final Pics & Eat.
After eating I cut the rest up into small steaks, packed it all in Vacuum Bags, and sealed for Re-heated meals for Mrs Bear & Myself. I kept two meals worth in the fridge & froze the rest.
Thanks for stopping by,
Bear
Two Beef Tenderloins (10.64 LBS):
On sale @ $5.99 lb:
Coated with Lea & Perrins Bold:
All Seasoned before over night rest in Fridge:
Two Rows of Hickory Dust, lit one end:
AMNS & Maverick probe in place, waiting for Meat:
Through the looking glass at the start:
Waiting for yard to get dry enough to mow:
Time to Bring Inside:
Slicing 3 Center slices for Supper:
The chosen ones:
Bear's first Helping:
Sliced the rest for future meals:
5 future meals for freezer:
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