Beef Tenderloin

[canuckmike]

Had a whole beef tenderloin in the freezer so i took it out and smoked it a couple of weeks ago for the bar with some smoked bacon mac & cheese.

Trimmed & tied up the tenderloin, rubbed it in olive oil then covered with my BBQ rub, wrapped and placed in the fridge for a few hours.

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• canuckmike
• Oct 30, 2014

Threw it on the smoker for about 2 hours at 225-250 until it reached IT135, then i pulled it off and threw it on a sear burner, about 2 minutes per side to finish it off.

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• canuckmike
• Oct 30, 2014

I let it rest in the pan about 30 mins while i took it down to the bar then sliced it up there and let everyone have at it.

 

[brooksy]

I wish I was hanging at that bar that night!! Good looking smoke! Thanks for sharing

 

[oldschoolbbq]

What Bar is that , if you do that kind of Bar snacks , I'm in...

  , everyday... get the

 ready...

 

[foamheart]

Hell and I was impressed if the bar had peanuts or pretzels!

Nice looking smoke!!

 

[dave17a]

Last time they had meat at a bar was liver wrapped in bacon. Tasty but smelled like a wet dog. But don't do bars anymore

 

[disco]

There is a bar where I can get food like this? I am on my way!

Great looking smoke, Sir.

Disco

 

[one eyed jack]

I'm with these other guys,  that's the best bar fare I've ever seen.  Pretty work. 

 

[canuckmike]

Thank you everyone, this has been a great way to get better at smoking & test out the ideas I've found on here. I'll post some pics of the meatloaf & mac & cheese I'm planning to do tomorrow, seems like comfort food weather here now.

 

[one eyed jack]

I would bet that you are developing a strong following at the bar.  I am over on the coast in NC and it's gotten cool here too.

Post up pics of your Mac and Cheese, and meatloaf.