Beef tenderloin

[braveraven]

I just got a beef tenderloin from work today and I was going to do it next tuesday while I am doing a Boston Butt and some ribs. What are some suggestions on how to cook this tenderloin.

 

[s2k9k]

Is it a whole tenderloin as in filet mignon?  Do you have a grill? If so there are a few things you can do. One is slice it into thick steaks, smoke them until they reach an internal temperature (IT) of about 115* then throw them on your grill set as hot as it will get for about 1 minute per side just to put a nice sear on them. This should give you a nice med/rare steak. Or you could smoke it whole, again to about 115* IT then slice it thick and again sear them on a very hot grill. Or just smoke it until you get an IT of about 125* to 130* and then slice and serve. Any of these will turn out great steaks but I really like putting a nice sear on them before eating.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[braveraven]

Hey Dave,

Yes, its a whole one and yes I will be doing it on the grill. As a matter of fact, I will be doing a couple of Boston Butts and hopefully some ribs as well. If I smoked it wwhole to an IT of 125 to 130, how long does it look like it will take to me do?

Also, this is not my first time here. I do have another page on here but for some odd reason, I forgot my password. And every time I tried to reset it, a couple of times, and then tried to relog on, it said that the password and my login name doesnt match.

 

[s2k9k]

How much does it weigh and about how thick is it?

 

[braveraven]

Its roughly about 9 #'s and the thickest part is roughly 4" thick.

 

[s2k9k]

I've never smoked a whole tenderloin like that but have done whole strips and rib roasts and lots of steaks slow smoked. So I am going to guess since it is 4" at the thickest it should only take 3 to 4 hours but after about 2 hours I would be checking temps closely, don't want to overcook a nice piece of beef like that. Oh and I am basing that on smoker temp of about 200* - 225* max!